Roasted tomato & Highmoor cheese toastie

Name: Roasted tomato & Highmoor cheese toastie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2
Ingredients: 2 large No.1 San Marzano Tomatoes, sliced; 6 Kalamata olives, rinsed and roughly torn; 4 sprig/s fresh thyme; 3 tbsp olive oil; ½ tbsp balsamic vinegar; 150 g pack No.1 Highmoor cheese, sliced; 4 slice/s seeded or wholemeal bread

Slow-roasted tomatoes are a shortcut to tangy sweetness in almost any dish. They’re heaven in this toastie, but it’s worth making double so you’ll have leftovers for pasta, scrambled eggs, salads and grain bowls.

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Makes2
CourseCanape
Prepare10 mins
Cook1 hr
Total time1 hr 10 mins

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2 large No.1 San Marzano Tomatoes, sliced
6 Kalamata olives, rinsed and roughly torn
4 sprig/s fresh thyme
3 tbsp olive oil
½ tbsp balsamic vinegar
150g pack No.1 Highmoor cheese, sliced
4 slice/s seeded or wholemeal bread

Preheat the oven to 180ºC, gas mark 4. Put the tomatoes, olives and thyme in a roasting tin, drizzle over 2 tbsp oil and the vinegar, season with salt, then roast for 45-50 minutes until sticky.
To make the toastie, divide the cheese between 2 slices of bread, then top each with the roasted tomatoes, olives and thyme leaves (discarding the stalks) and another piece of bread.
Put a large frying pan over a medium heat, adding the remaining 1 tbsp oil. Once the pan is hot, put the sandwiches in, top with a sheet of baking parchment, then place another pan on top with something heavy inside (a can of beans is perfect). Fry for 3-4 minutes before flipping and repeating. Keep an eye on how dark the bread is getting and lower the heat if necessary.

Typical values per toastie when made using specific products in recipe