Tomato Basil & Gouda Breakfast Sandwich
I have just a few fresh garden tomatoes left (the last from the plants I brought inside when it started freezing at night) and I want to put these last little garden treasures to good use. The other day I made myself a cheesy bruschetta, which is always good, and this morning I was craving something similar, but more substantial. A breakfast sandwich, yes! Nicely toasted with melty smoked gouda, egg and some garden tomato (of course!) with fresh basil. I’d been dying to make a grilled cheese sandwich with my No Knead Peasant Bread and this seemed like the perfect opportunity.
So here it is: bruschetta in breakfast sandwich form! The spicy brown mustard plays off the cheese and egg in a “ooh what is that wonderful taste?” kinda way, and then you have the bruschetta part: slices of juicy garden tomato with fresh basil leaves. The peasant bread toasts up so perfectly crunchy, too, and pulls it all together for a totally awesome sandwich.
Well, that was good! Now, what else shall I make with my garden tomatoes? Hmmm …
- 1 egg + 1 teaspoon tomato juice (or juice from bruschetta tomatoes)
- 2 thin slices bread (I used my No Knead Peasant Bread)
- A bit of light butter
- 2 - 3 slices smoked gouda cheese
- 1 medium tomato, sliced thin
- Several fresh basil leaves
- A bit of spicy brown mustard
- Crack the egg into a small bowl, add the tomato juice and whisk with a fork. Sprinkle with Red Robin Seasoning (or your favorite seasoned salt) and fresh ground pepper and whisk a bit more. Heat a frying pan over medium heat, butter the pan (or spray with cooking spray), add the egg and let cook until set on the bottom. Flip it over and cook a few minutes on the other side. Remove from pan, set it aside and clean out any egg left in the pan.
- Spread a bit of light butter on the outside sides of the bread slices. Put one slice, butter side down, in the frying pan. Top with the cheese, then the tomato, then the egg. Arrange several fresh basil slices over the egg. Spread a bit of mustard on the inside of the other slice of bread and set it on top, mustard side down.
- Cover and cook, checking frequently, until the bottom of the sandwich is nice and brown and crunchy. Flip it carefully, cover and cook until the other side is nicely browned as well. Slide onto a plate and enjoy while it's hot and crunchy!
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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