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End Of Summer Denial Sandwich

Deborah Baic/The Globe and Mail

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



crusty baguette

salted cultured butter, such as French Beurre D’isigny

old cheddar, such as Balderson three-year-old

basil leaves


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.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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