Oven-roasted cherry tomatoes provide juicy sweetness against the creamy intensity of aged cheddar in this sandwich bursting with late-summer flavours.
1 pint cherry tomatoes
2 tablespoons olive oil
salted cultured butter, such as French Beurre D’isigny
old cheddar, such as Balderson three-year-old
Night-before prep: Toss one pint cherry tomatoes with 2 tablespoons olive oil and salt and pepper. Lay on a parchment-lined cookie sheet (to speed cleanup) and put into a 400°F oven for 10 to 15 minutes, until tomatoes are slightly shrivelled. Let cool.
Assembly: Spread one side of a baguette generously with salted cultured butter (such as French Beurre D’isigny). Add thick slices of aged cheddar (Balderson three-year-old is perfect) and layer with fresh basil. Keep the tomatoes separate until lunchtime to prevent sogginess. The tomatoes are great at room temperature but a quick zap in the office microwave brings out their flavour even more.