Recipes
Estela’s Tomato Toast
Follow the acclaimed New York restaurant’s lead by pairing ripe heirlooms with a luscious, creamy French cheese.
- Serves
1
- Time
15 minutes
Ignacio Mattos, the chef at New York City’s celebrated Estela, likes to use milky, buttery Fromager d'Affinois for this open-faced tomato sandwich, but Brie or any triple-cream French cheese would also be delicious here. The flaky sea salt can be swapped out for gray salt.
Adapted from Estela by Ignacio Mattos with Gabe Ulla. Copyright © 2018. Available from Artisan.
Featured in “The Best Tomato Sandwich Isn't a Sandwich at All” by Marian Bull.
Ingredients
- 2 tsp. extra-virgin olive oil, divided
- One scant ¼-in.-thick slice pumpernickel or other dense, seeded bread, crusts removed
- 1 garlic clove
- 2 Tbsp. Fromager d’Affinois, Brie, or triple-cream French cheese, softened (with or without rind, as desired)
- 1 firm-ripe heirloom tomato, sliced into ⅛-in.-thick rounds
- 2 pinches flaky sea salt
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Instructions
Step 1
To a large cast-iron skillet over medium-high heat, add 1 teaspoon of the oil. Add the bread and toast, pressing down with the back of a spatula so it cooks evenly, until well charred and deep brown on both sides, about 5 minutes total. (It’s okay to have a few blackened bits; if the edges are burnt, just slice them off.)
Step 2
Rub one side of the toast lightly with the garlic, then spread the cheese on top in a light, even layer. Season the tomato slices with flaky salt.
Step 3
Arrange the tomato slices on the toast, letting them drape over the sides. Drizzle with the remaining oil and serve immediately.
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