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Summer Tomato Sandwich with Cream Cheese

A refreshing and indulgent summer sandwich featuring juicy, ripe tomatoes and a savory herb cream cheese spread on toasted artisan bread.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 sandwiches
Course: Lunch, Main Course, Snack
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Herb Cream Cheese Spread
  • 4 oz cream cheese softened to room temperature
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp fresh chives finely chopped
  • 0.5 tsp garlic powder
Sandwich Assembly
  • 4 slices high-quality bread whole wheat or sourdough, sliced thick
  • 2 large summer tomatoes Beefsteak or Heirloom preferred
  • 1 pinch flaky sea salt to taste
  • 1 pinch black pepper freshly cracked, to taste

Equipment

  • Toaster or Skillet
  • Cutting Board
  • Serrated Knife
  • Small mixing bowl

Method
 

  1. In a small bowl, thoroughly mix the softened cream cheese with the chopped dill, chives, and garlic powder until smooth. Set aside.
  2. Lightly toast the bread slices in a toaster or a skillet until golden brown. Let them cool slightly on a wire rack so they remain crisp.
  3. Using a serrated knife, slice the tomatoes into thick 1/4 to 1/2-inch slices. Place them on a plate and season generously with flaky sea salt and black pepper. Let rest for 2 minutes.
  4. Spread a generous, thick layer of the herb cream cheese mixture onto one side of every toasted bread slice, going all the way to the edges.
  5. Layer the seasoned tomato slices evenly over the bottom pieces of bread.
  6. Top with the remaining bread slices, cream cheese side down. Press gently, cut in half, and serve immediately.

Notes

Do not refrigerate your tomatoes before making this recipe, as it will ruin their texture. For best results, use a serrated knife to cut the tomatoes without crushing them.