Estela’s Tomato Toast

Tomato Toast Sandwich on white plate.
For Estela chef Ignacio Mattos, the best tomato sandwich is open-faced and pairs ripe summer tomatoes with rich, creamy Fromager d’Affinois cheese instead of the usual mayo.Marcus Nilsson

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.