Breadless Italian sandwich

I like to call this the perfect breadless Italian sandwich.

This dish combines three things I love:

• Tomatoes (cherry, about a dozen)
• Cheese (sheep’s milk, from the Pyrenees or any mild, rich cheese, about 200g)
• Speck (three large, thin slices)

You will also need some fleur de sel & some tasty olive oil and some kind of deep baking dish, even disposable foil ones work well here since they heat up/cool down quickly.

1. Preheat oven to 160C (fan) or 320F. Slice the tomatoes thinly – we got about four pieces out of each cherry tomato.

2. Slice the cheese into long slices about 1/5 inch thick. You can always ‘steal’ a piece along the way, which is so what I did:).

3. Now layer all of the ingredients starting with the tomatoes, then the cheese and then the speck (so you should finish with speck on top most layer). Drizzle olive oil lightly between layers. Speck is generally not very salty so season tomato layers with fleur de sel accordingly.

4. Bake until tomatoes are roasted, and the cheese has gotten gooey while the speck has gotten crispy, at least 30 minutes, depending on your oven.

Of course, you can always have this with bread too – some nice rustic olive bread, for example.