Cheese and Tomato
Discussion
I have decided to store cheese and tomato in the fridge at work so I can make a sandwich each day (no time in the morning)
The question is what is the best way to store them to make sure they last at least a week?
cheese - pre grate a load and keep in an airtight container? will it then just last as long as its use by date?
tomato - i guess pre cutting up wont help matters - so just keep them in the fridge or not in the fridge?
I will either be buying the bread on the day or making it at home but i owuld like to have the flexibility of actually making the sandwich at the actual time i want to eat it.
The question is what is the best way to store them to make sure they last at least a week?
cheese - pre grate a load and keep in an airtight container? will it then just last as long as its use by date?
tomato - i guess pre cutting up wont help matters - so just keep them in the fridge or not in the fridge?
I will either be buying the bread on the day or making it at home but i owuld like to have the flexibility of actually making the sandwich at the actual time i want to eat it.
bazking69 said:
The tomato is the issue for keeping, not the cheese.
I'd buy 5 small ones and cut into a fresh one daily. And keep it in the coldest part of the fridge.
I'd buy 5 small ones and cut into a fresh one daily. And keep it in the coldest part of the fridge.
Make sure tomatoes are not too ripe when buying and keep in room temperature. Flavour is lost when kept in a fridge.I had a cheese and tomato sandwich for lunch today.
But instead of fresh tomatoes I used some home-made slow-roasted tomatoes we made a couple of days ago.
We had grown our own cherry tomatoes, but you can just buy a load of fresh tomatoes - they don't really have to be the tastiest and ripest on offer, because the cooking process will intensify the flavour.
Cut them in half, lay them out on a baking tray and scatter some thyme, salt, pepper and a little sugar over them then put in the oven at the lowest temperature it will go to and leave them until they've lost most of their moisture. Should take 2-3 hours.
Then put in a jar and cover with olive oil.
If you did that, you could keep a jar of them in the fridge for several weeks.
I had my sandwich with some home-made chilli jam, but that's another story...
But instead of fresh tomatoes I used some home-made slow-roasted tomatoes we made a couple of days ago.
We had grown our own cherry tomatoes, but you can just buy a load of fresh tomatoes - they don't really have to be the tastiest and ripest on offer, because the cooking process will intensify the flavour.
Cut them in half, lay them out on a baking tray and scatter some thyme, salt, pepper and a little sugar over them then put in the oven at the lowest temperature it will go to and leave them until they've lost most of their moisture. Should take 2-3 hours.
Then put in a jar and cover with olive oil.
If you did that, you could keep a jar of them in the fridge for several weeks.
I had my sandwich with some home-made chilli jam, but that's another story...
Edited by FasterFreddy on Wednesday 8th September 21:29
Tomatoes, even if you can find tasty ones in the UK, are rubbish straight from the fridge. Try to keep them somewhere cool but eat them at room temperature.
Grated cheese will go crap very quickly, so leave it whole in the fridge. Grating it daily will be a pain, better to slice a few slices an hour before you want lunch and let it warm up too.
Also, if you are going this way, a sandwich of tomato, mayonnaise, and far more freshly ground black pepper than you think sensible (on the mayo side, so it sticks) is delicious. And you can make it in minutes.
Grated cheese will go crap very quickly, so leave it whole in the fridge. Grating it daily will be a pain, better to slice a few slices an hour before you want lunch and let it warm up too.
Also, if you are going this way, a sandwich of tomato, mayonnaise, and far more freshly ground black pepper than you think sensible (on the mayo side, so it sticks) is delicious. And you can make it in minutes.
A - W said:
grumbledoak said:
Also, if you are going this way, a sandwich of tomato, mayonnaise, and far more freshly ground black pepper than you think sensible (on the mayo side, so it sticks) is delicious. And you can make it in minutes.
Surprisingly tasty.
Mark Benson said:
A - W said:
grumbledoak said:
Also, if you are going this way, a sandwich of tomato, mayonnaise, and far more freshly ground black pepper than you think sensible (on the mayo side, so it sticks) is delicious. And you can make it in minutes.
Surprisingly tasty.
SPR2 said:
bazking69 said:
The tomato is the issue for keeping, not the cheese.
I'd buy 5 small ones and cut into a fresh one daily. And keep it in the coldest part of the fridge.
I'd buy 5 small ones and cut into a fresh one daily. And keep it in the coldest part of the fridge.
Make sure tomatoes are not too ripe when buying and keep in room temperature. Flavour is lost when kept in a fridge.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff