FOOD THOUGHTS

PHOTO BY MARK HOLLERON

KOREY’S TIP SUBSTITUTE THE FRIED ZUCCHINI WITH FRIED GREEN TOMATOES OR GRILLED HALLOUMI CHEESE.

Stacked Tomato & Chevre Sandwich

BY KOREY KEALEY

instagram @KoreyKealey twitter @foodthought

The layering of textures with raw and cooked vegetables, creamy cheeses, tangy flavours, red green and white colours and the right bread is my idea of a delicious sandwich.

The autumn harvest provides so many opportunities to fulfill these criteria with ease.

Preparation Time: 15 minutes Cooking Time: 5 minutes Serves 2

INGREDIENTS

1 cup charred cooked corn kernels, divided

3 oz goat cheese

2 tbsp mayonnaise, plain yogurt or sour cream

¼ tsp freshly ground pepper, or to taste

4 slices multigrain bread

1 tbsp mayonnaise or Dijon mustard

½ cup baby arugula

2 slices beefsteak tomato

4–6 slices breaded & fried zucchini

METHOD

1. In a small bowl, combine ¾ cup of charred corn kernels, goat cheese, mayonnaise and pepper; set aside or refrigerate until ready to assemble.

2. On two serving plates, place a slice of bread on each. Spread a little mayonnaise or mustard then add arugula, fried zucchini slices, tomato slices & some of the reserved charred corn.

3. On remaining two pieces of bread; spread as much of the goat cheese and corn mixture as you like topped with more arugula (the cheese glues everything together).

4. Place the cheese & arugula-topped bread on top of the tomato-topped bread and press lightly.

5. Serve immediately with a big napkin!

Bonus tip: Dip beefsteak tomatoes into a pot of hot water and then peel them for a tender & even juicier tomato experience!