Estela’s Tomato Toast

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 with Gabe Ulla. Copyright © 2018. Available from Artisan.

Featured in “ The Best Tomato Sandwich Isn’t a Sandwich at All ” by Marian Bull.

• 2 tsp. extra-virgin olive oil, divided
• One scant ¼-in.-thick slice pumpernickel or other dense, seeded bread, crusts removed
• 1 garlic clove
• 2 Tbsp. Fromager d’Affinois, Brie, or triple-cream French cheese, softened (with or without rind, as desired)
• 1 firm-ripe heirloom tomato, sliced into ⅛-in.-thick rounds
• 2 pinches flaky sea salt

Instructions

1. To a large cast-iron skillet over medium-high heat, add 1 teaspoon of the oil. Add the bread and toast, pressing down with the back of a spatula so it cooks evenly, until well charred and deep brown on both sides, about 5 minutes total. (It’s okay to have a few blackened bits; if the edges are burnt, just slice them off.)
2. Rub one side of the toast lightly with the garlic, then spread the cheese on top in a light, even layer. Season the tomato slices with flaky salt.
3. Arrange the tomato slices on the toast, letting them drape over the sides. Drizzle with the remaining oil and serve immediately.