She grew up on fast food, but Erin Alderson of Naturally Ella decided to change the way she ate after a family health scare. Her site chronicles her approach to seasonal, vegetarian eating, focusing on whole foods. It’s a sensible approach that doesn’t deny good fats like cheeses, olive oil and natural sugars. This sandwich called out to us for many reasons: Tomatoes are everywhere right now and roasting them is our very favorite way to draw out their natural sweet juices. Nestling them into a cheesy sandwich topped with a fried egg? Sign us up.
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Ingredients
1/2 pound Roma tomatoes
1 tablespoon olive oil
1/4 teaspoon salt
1 clove garlic
5 to 6 basil leaves
2 eggs
3 to 4 ounces mozzarella
4 pieces of bread (I really love sourdough for this)
Olive oil for brushing
Directions
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Preheat oven to 400 degrees.
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Slice Roma tomatoes in half and toss with olive oil and salt. Place on a covered baking tray and roast for 40 to 50 minutes. Tomatoes should be soft and beginning to brown.
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In a food processor, add clove of garlic and pulse until minced. Add in roasted tomatoes and basil. Pulse until mixture is spreadable.
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In a skillet, cook eggs. For a sandwich I usually prefer a fried egg with the yolk broken but scrambled would work just as well (or for an even messier sandwich, over easy.)
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Lightly brush olive oil on outside parts of bread and assemble sandwich with cheese, spread and egg (I usually do cheese on the outside edge and spread/eggs on the inside. Cook over medium-low in a skillet until cheese is melted and outsides are toasted, 10 to 15 minutes.
Makes 2 sandwiches
