Cheese and Tomato Salad Cream Sandwich

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Close up of two, stacked, sandwiches, served with bright red and yellow miniature tomatoes.

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A neat twist on a traditional favourite, this cheese and tomato salad cream sandwich is made with lightly toasted bread and is guaranteed not to go soggy.

Servings: sandwiches

Author: Helen Best-Shaw

Prep Time5

Cook Time0

Ingredients

4 slices bread - lightly toasted and cooled
1 tsp butter
1 tbsp salad cream
40 g cheddar - or other hard cheese such as red leicester
40 g cherry or mini plum tomatoes - a handful, cut in halves
a few leaves of fresh basil
salt and pepper - to season

Instructions

Lightly toast the bread and let it cool. Then butter one slice and spread the other with salad cream.
4 slices bread, 1 tsp butter, 1 tbsp salad cream
Layer up the sandwich with the cheese on top of the salad cream and the tomato and basil on top of the cheese.
40 g cheddar, 40 g cherry or mini plum tomatoes, a few leaves of fresh basil
Season with a little salt and pepper before putting the second slice of toast on top.
salt and pepper

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.