Roasted Tomato, Whipped Herbed Feta and Bacon Sandwiches: These sandwiches are like a grown-up BLT but made so so much better with a slather of whipped feta cheese with fresh herbs and a pile of summer basil on top.
Now is right around the time of the summer when Kyle starts asking for things like pasta with meat sauce, lasagna, and meatloaf (sad photo warning). Don’t get me wrong. They’re all delicious recipes, but they’re really more hearty fall and winter meals, aren’t they?
I’m sorta with him since I loathe the heat of summer but really, I’m not ready to give up summer foods yet! Our garden has yet to yield anywhere near our expectations what with late-season tomatoes, cucumbers, and zucchini just starting to emerge but I’ve been hitting up the farm stand for local tomatoes that fill the void for now.
And my favorite way to use them this summer (so far) is to roast them. It seems a little counter-intuitive to roast the best, fresh tomatoes in a hot oven in the middle of summer but what can I say? I love roasted tomatoes!
Seriously though, this sandwich has rocked my world these past couple of weeks and there’s no end in sight once our garden tomatoes ripen. (Hurry please!)
What to Serve with These Sandwiches
My natural inclination is usually to serve some sort of crunchy chip on the side of a really good sandwich. But I also feel like these sandwiches warrant a little extra special somethin’ on the side.
Some buttery grilled corn would be phenomenal, as would a summer soup like this lobster corn chowder. If you’re looking for some salad ideas, my broccoli slaw, Greek salad or this curried couscous salad would be excellent!
Looking for some extra summer sandwich inspiration? Let me help you!
Summer tomatoes are my very favorite of all the summer fruits and veggies! Aside from this roasted tomato and whipped feta sandwich, we also REALLY love these tomato bacon and fresh mozzarella sandwiches that have an easy, breezy nut-free basil pesto in place of mayo.
If egg salad is more your style, these grown-up egg salad toasts with fennel and a lemony aioli will be right up your alley. Or maybe you’re a chicken salad fan! I’ve got you covered with 2 of my favorites: curried chicken salad and apple pecan chicken salad. Both are terrific!
- 1 large tomato (beefsteak, brandywine, heirloom, etc.)
- Olive oil
- Freshly ground black pepper
- 2 (6- or 8-inch) sub rolls (or whatever you call them where you live)
- ¼ cup whipped herb feta
- 4 slices thick-cut bacon, cooked crisp and drained
- ¼ cup loosely packed fresh basil leaves, julienned if they are large
- Preheat oven to 425° F. Line a baking sheet with parchment paper. Slice the tomato into ¼-inch thick (approximately) slices and lay them out on the parchment paper. Drizzle just a little olive oil over the tomatoes and sprinkle with pepper; no salt needed here because of the salty feta and bacon. Roast the tomatoes for 15 to 20 minutes until they are soft and just starting to brown. Cool on the pan for just a couple of minutes.
- Slice the rolls lengthwise and divide the feta between the rolls, spreading it out on the bottom half. I grilled the rolls first with just a drizzle of olive oil on the top - not required but so good. Add a layer of the tomatoes, then the bacon, and finally the basil over the top of each sandwich. Serve while the tomatoes are still warm. Add a small salad, grilled corn, some fruit, or chips to the side to round out the meal.
PRO TIP: With some good planning, this can be a really quick meal. While the oven preheats, slice the tomatoes, and make the whipped feta (it takes less than 5 minutes to make!). Cook the bacon at the same time the tomatoes are roasting. If you want to bake the bacon, add the slices to a second parchment-lined baking sheet and bake it at the same time and temperature as the tomatoes, just for maybe 5 to 7 minutes longer. Grilling the bacon is a great option too - it only takes 5 minutes with no messy clean-up!
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- OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
- Reynolds Kitchens Pre-Cut Parchment Paper Baking Sheets - 12x16 Inch, 22 Count
- Large Walnut Wood Cutting Board by Virginia Boys Kitchens - 17x11 American Hardwood Chopping and Carving Countertop Block with Juice Drip Groove
- Mercer Culinary Millennia Wide Wavy Edge Bread Knife, 10-Inch, Black