recipe 9 and 10: tomato, onion, and goat cheese sandwiches and vinaigrette

The sandwiches are from the “Williams-Sonoma Essentials of Healthful Cooking” book. Another winner! These were very good, easy to make, and vegetarian.

tomato, onion, and goat cheese sandwiches

4 large, Roma tomatoes, halved and seeds removed
1 tablespoon olive oil
1 ½ lb yellow onions
½ teaspoon dried thyme
Kosher salt and freshly ground pepper
2 teaspoons red wine vinegar
4 thick slices of multigrain bread, toasted
¼ lb goat cheese

Preheat the oven to 325F. Arrange tomatoes in a baking pan, drizzle with olive oil. Roast the tomatoes for 1 hour, until wrinkled. Remove from the oven, cover with foil, cool.

Cut each onion into thin half circles. Heat a large, nonstick pan over medium heat. Add the onions and 2 tablespoons of water. Cover and cook, stirring once or twice for about 10 minutes. Add more water if necessary to prevent scorching. Uncover and cook, stirring often, until the onions are golden brown, about 15 minutes. Add the thyme, salt, and pepper. Stir for 1 minute, then stir in the vinegar. Remove from the heat.

Place a slice of toasted bread on each plate. Spread each slice with goat cheese, dividing evenly. Top with onions and tomatoes. Serve!





I served the sandwiches with a green salad, topped with homemade vinaigrette from the “Flavors of Olive Oil” cookbook.

basic vinaigrette

1 clove garlic, minced
1 heaping teaspoon grainy mustard
¼ teaspoon sea salt
freshly ground pepper
1 tablespoon balsamic vinegar
3 tablespoons olive oil

Add ingredients to a glass jar with lid, shake, pour

The dressing was very good. It was a little bit too garlicky, IMO, but my husband thought it was perfect.