Greenhouse tomato sandwich

Yields: 4 sandwiches

Ingredients:

• 6 tbsp. unsalted butter, room temperature
• 8 slices of multigrain bread, preferably 1-inch thick
• ½ cup goat cheese dressing (see below)
• 1 tbsp. kosher salt
• 2 lbs. ripe tomatoes, cut across into ½-inch slices
• Handful of basil leaves
• Handful of picked dill
• Handful of fresh parsley

For Goat Cheese Dressing

• ¼ cup soft goat cheese
• ¼  cup mayonnaise
• ¼  cup sour cream
• ¼  cup buttermilk or regular milk
• 1/2 teaspoon chopped fresh dill weed
• 1/2 teaspoon chopped fresh parsley
• 1/2 teaspoon chopped chives
• 1/4 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fine sea salt
• 1/8 teaspoon finely cracked pepper
• freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

 Process

1. Combine all ingredients for goat dressing and whisk in a mixing bowl until combined.
2. Heat a well-seasoned cast-iron skillet or griddle over medium heat. 
3. Swipe the butter on each side of the bread and toast in batches in the skillet until both sides are golden brown, 1 to 2 minutes per side. Move them to a rack keep from getting soggy.
4. Spread the goat cheese dressing evenly on one side of each slice of bread. Sprinkle the salt on both sides of the tomato slices, then place them on one side of the bread slices. Top the tomatoes with the herbs (it’s a lot, so just try your best to tuck them in there and don’t sweat it if they fall onto the plate). 
5. Top with the rest of the bread and enjoy!