Tomato Olive Cheese Sandwich

Ingredients

• 8sun-dried tomatoes in oil, cut into small pieces
• 10fresh basil leaves, washed
• ⅛ tspsalt
• ⅛ tsppepper
• 20toasted hazelnuts
• 30 mlwater
• 2 slicesmultigrain sourdough bread, toasted, or bread of your choice
• 4 slicestomato-olive cheese
• 1hard-boiled egg, sliced
• 10 g (½ cup)baby rocket, washed

Instructions

1. 1

   Blend the spread

   Put the sun-dried tomatoes, basil, salt, pepper, toasted hazelnuts and water in a blender. Blend until smooth, adding a little more water if needed to reach your preferred consistency.

2. 2

   Spread the bread

   Spread about 2 tsp of the tomato mixture over each slice of toasted bread.

3. 3

   Add the cheese

   Place 2 slices of tomato-olive cheese on the bread.

4. 4

   Layer the filling

   Add the sliced egg and rocket, then top with the remaining 2 slices of cheese.

5. 5

   Serve the sandwich

   Enjoy.

What is a tomato olive cheese sandwich?

A sandwich is a familiar way to bring bread and fillings together for a quick meal; its name is associated with the Earl of Sandwich in 18th-century Britain. This version pairs tomato-olive cheese and egg with fresh rocket.

The blended spread gives the layers a concentrated tomato-and-basil flavour, while hazelnuts add richness. Toasted sourdough brings a crisp, tangy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 690 calories, 29g protein, 63g carbs, 37g fat.

The bread and sun-dried tomatoes supply much of the carbohydrate, while the hazelnuts and cheese contribute most of the fat. Protein comes mainly from the cheese and egg, with smaller amounts from the bread and nuts. Add a side salad or extra vegetables for a fresh, more balanced plate.

Make a smooth tomato spread

Tomatoes first: oil-packed sun-dried tomatoes give the spread a soft texture and savoury intensity. Cut them into small pieces so they blend more readily.

Water gradually: begin with the stated 30 ml, then add a little more only if the mixture needs help moving in the blender. The finished spread should be easy to spread, not runny.

Build the layers

Spread evenly: coating both slices helps the tomato flavour reach the edges and gives the other fillings something to sit against.

Cheese in two layers: the method places two slices on the spread, then the egg and rocket, followed by the last two slices. This keeps the greens and egg nestled inside the sandwich.

Keep the textures distinct

Toast the bread before assembling so it starts crisp and can support the moist spread and egg. Let it cool briefly if it is very hot, which helps prevent the rocket from wilting straight away.

Blend until smooth, checking the mixture as you go. A few short pulses at the end can help avoid making the hazelnuts overly pasty.

Serving and timing

The listed total time is 20 minutes, with the bread already toasted and the egg already hard-boiled in the method. If preparing those ingredients from scratch, allow extra time.

Serve straight after assembling for the best contrast between crisp bread, soft egg and fresh rocket. A simple side salad or a piece of fruit can round out the plate.

Recipe notes & tips

• Drain excess oil from the tomatoes if the spread seems too loose.
• Add extra water a teaspoon at a time so the spread does not become runny.
• Taste the spread before assembling and adjust the seasoning if needed.
• Slice the egg evenly so it sits neatly between the bread layers.
• Assemble just before eating to keep the toasted bread crisp.

Variations

• Use another bread: choose your preferred bread, as the recipe allows.
• Change the greens: use another tender salad leaf in place of rocket.
• Add cucumber: tuck in thin slices for extra crunch.
• Make it nuttier: blend in a few more toasted hazelnuts, adjusting the water if needed.
• Serve open-faced: use one slice of bread and layer the filling over it.

Common mistakes to avoid

• Runny spread: add water gradually and stop once the mixture blends smoothly.
• Uneven blending: cut the tomatoes into small pieces before adding them to the blender.
• Soggy toast: spread and assemble the sandwich shortly before serving.
• Overfilled layers: distribute the egg and rocket evenly so the sandwich is easier to eat.
• Wilting rocket: let very hot toast cool briefly before adding the leaves.

How to store

For the best texture, assemble and eat the sandwich straight away. If needed, keep the assembled sandwich covered in the fridge and eat within a day; the bread will soften. Store leftover spread in a sealed container in the fridge and use within 3 days.

Frequently asked questions