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 (Artisan Books) © 2018.
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- 2 tsp. extra-virgin olive oil
- 1 (scant ¼-inch-thick) slice pumpernickel or other dense, seeded bread, crusts removed
- 1 clove garlic
- 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-inch-thick rounds
- Flaky sea salt