Egg and Roasted Tomato Sandwich

Method

0 of 6 steps

Wash tomatoes and chop them in half. Preheat the oven to 150°C (gas mark 2). Put tomatoes on greased tin foil on a metal tray or grill pan and sprinkle with olive oil, vinegar and salt. Roast the tomatoes in the oven for about ½ to ¾ of an hour.
Meanwhile, put the eggs in a pan of cold water, add a sprinkle of salt and put on a medium heat. Once the water is boiling rapidly, cook for a further 5-10 minutes at a good boil.
When the tomatoes are roasted (they will have gone shrivelled and darker), remove from the oven and leave to cool for a few minutes.
Peel the shell from the eggs and roughly chop the eggs. Add mayo and mix it into the eggs, but do not thoroughly mash the eggs in the process (as you would for egg mayo), there should still be some good size chunks of yolk and white.
Butter the bread, put egg mixture on top and arrange tomatoes on top. Put the second slice on top, slice the sandwich in two and wrap-up or put in a tupperware to take to work.
Both the eggs and tomatoes can be made up to two days in advance. If doing so, store tomatoes wrapped in cling film or tin foil in the fridge and store eggs, still in their shells in the fridge.

Lovely. Time to eat!