Heirloom tomato sandwich with anchovy butter and herby salad

Step 1/3

• 2 slices sourdough bread
• 50 g wild herb salad
• 1 tbsp pine nuts
• ½ tsp fennel seed
• olive oil (for frying)

• cutting board
• knife
• frying pan
• mortar and pestle

Slice the bread and wash the salad thoroughly. Toast the pine nuts in a dry pan until golden, then remove and set aside. In the same pan, briefly toast the fennel seeds, then crush them using a mortar and pestle and set aside. Add a little olive oil to the pan and toast the bread slices on both sides for approx. 2 min. until golden and crisp.

Step 2/3

• 1½ sprigs basil
• 1 sprigs tarragon
• 2 sprigs chives
• 2 anchovies
• ¼ lemon
• salt
• pepper
• 1½ beefsteak tomatoes

• food processor

Finely chop the herbs and anchovies, grate the garlic, and zest and juice the lemon. Add everything to a bowl with the butter, salt, and pepper, and stir until smooth. Trim the tops and bottoms of the tomatoes and set aside for another use. Slice the tomatoes into thick rounds.

Step 3/3

• ½ sprig tarragon
• 1½ tbsp olive oil
• ¾ tbsp sherry vinegar
• ½ tsp grainy mustard
• ½ tsp honey
• salt
• pepper
• flaky sea salt (for garnish)
• 1 tbsp pine nuts

• whisk

Finely chop the remaining tarragon and combine it with the crushed fennel seeds, olive oil, sherry vinegar, mustard, honey, salt, and pepper to make the dressing. Toss with the wild herb salad. To serve, generously spread the anchovy-herb butter on the toasted bread, top with 1–2 tomato slices, sprinkle with flaky sea salt, add a handful of salad, and finish with toasted pine nuts.

Enjoy your meal!