Tomato, Chorizo, and Goat Cheese Open-face Sandwich

Welcome to Round two of Joel's guest post series. This week, I'll be featuring summertime recipes that were put together on the fly, with little planning. Most dishes were concocted while walking around the weekend farmer's market looking for fresh, ripe ingredients. Everything shown this week can be made in minutes flat, and requires only a few ingredients.

Tomatoes in August can't be beaten. I'm always drawn to discolored, misshapen heirlooms, because their flavors are so complex, unlike anything available at a supermarket. Add local chorizo, goat cheese, bread and garden herbs and I'm in heaven.

I put together this summertime open-face sandwich using my farmer's market haul, and Melissa and I were blown away by the flavor and simplicity of it. Using the ingredients below, I was able to make two medium sized sandwiches, but the recipe can easily be upscaled to feed a large group.

1 loaf of bread (I used an "everything" bread with herbs and spices, although a plain Italian would be just as good).
1 Tomato, sliced
1 Link of Chorizo, grilled and sliced
1 Handful Various Fresh Herbs (I used Basil, Thyme and Rosemary because I had them. Use whatever you have, or experiment)
4 scoops (~4-5 Tbsp) of Goat Cheese
Olive Oil for seasoning bread

Cut the chorizo into thin, slightly-diagonal slices and grill or cook in a frying pan. Then, cut the bread into slices, slather some olive oil on it, and grill until slightly toasted. Chop or slice your herbs, and put about a quarter of them on the toasty side of the bread. Next, layer the sliced tomato and chorizo. Top off the sandwich with dollops of goat cheese and the rest of the herbs.