Tomato sandwich with anchovy butter and wild herb salad
Can you even believe how delicious this sweet late-summer salad looks? Nope, neither can we.
© Foto: Midjourney/Agentur2
A tomato sandwich is rarely just bread and fruit—it’s a ritual of seasonality, simplicity, and balance. Here, the sweetness of late-summer tomatoes is set against the deep saline richness of anchovy butter, a spread that is something quietly decadent.
Summer brings out my favorite produce—above all, the juicy, ripe tomatoes I wait for all year. And this recipe celebrates them in all their glory. When ingredients are fresh and good, you don't have to do much with them—that's why I prefer to eat tomatoes raw in the summer months. Combined with a few select ingredients, their full umami power unfolds. Tomatoes and anchovies are a true dream team
The butter in this recipe is inspired by Alison Roman's Green Goddess Butter—and don't worry, even if you're not a fish fan: It doesn't taste fishy, it simply intensifies the savory flavors. The wild herb salad brings freshness and a subtle spiciness that balances everything beautifully. And best of all, this sandwich can be anything you want it to be. The tomato plays the starring role, the rest are supporting characters.
Zutaten
Nährwert pro Portion
Zubereitung
2 Std.
Gesamtzeit
Anleitung
1Cut the bread into slices. Wash the wild herb salad thoroughly and spin dry. Roast the pine nuts in a pan without oil until golden brown, then remove and set aside. Briefly toast the fennel seeds.
2Finely chop the herbs and anchovies, grate the garlic, and zest and juice the lemon. Combine everything in a bowl with the butter, salt, and pepper and mix until smooth. Then slice the tomatoes thickly.
3For the dressing, finely chop the remaining tarragon and mix it with crushed fennel seeds, olive oil, sherry vinegar, mustard, honey, salt, and pepper. Toss this with the wild herb salad. Spread generously.
4For the dressing, finely chop the remaining tarragon and mix it with crushed fennel seeds, olive oil, sherry vinegar, mustard, honey, salt, and pepper. Toss this with the wild herb salad. Spread generously.
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