A perfect late-summer staple, this recipe comes from London-based, best-selling cookbook author Anna Jones and her forthcoming book, “Easy Wins” (Fourth Estate, $35).
“Putting peach in a sandwich might seem like a strange thing to do, but remember tomato is also a fruit,” she writes. “The tahini tempers the sweetness here.”
Jones says the inspiration came from chef Daisy Bennett — of London’s gourmet Gladwell’s Deli & Grocery. One note of caution, though. “Your sandwich will only be as good as your peaches and tomatoes,” Jones says.
Serves 2
1 ripe peach
1 tablespoon apple cider vinegar
1 green chile, sliced
1 teaspoon runny honey
2 ripe summer tomatoes, thickly sliced
Zest of 1 unwaxed lemon
2 pieces of fresh bouncy focaccia
2 tablespoons tahini
1 bunch of arugula
Extra virgin olive oil
1/2 a bunch of basil, leaves picked
Optional: mozzarella, burrata or feta would all work well as additions
Dress the peach: Cut the peach into eight slices and put into a bowl with apple cider vinegar, chile and honey.
Season the tomatoes: Cut tomatoes into thick slices and put into a colander over a bowl with a good scattering of sea salt and a teaspoon of the liquid from the peach. Stir in the lemon zest.
Make the sandwich: If your bread is not super fresh, warm it in the oven or toaster in a hot, dry pan. Cut two pieces of focaccia in half horizontally to form two “sandwiches.” Spread one side of each focaccia with 1 tablespoon tahini and layer with half the arugula. Use a spoon to drizzle the other side with the juice from the tomato bowl, then some olive oil. Top the arugula with the peach, tomatoes and leaves from half a bunch of basil and sandwich together. Eat with a napkin.
— Anna Jones, “Easy Wins” (Fourth Estate, $35, out Sept. 17)
