In the original recipe, they suggest adding low-fat mayonnaise to the feta. To be honest — I'm not a particular fan of mayonnaise. When I cooked for the first time, I added a little sour cream instead of mayonnaise, and the second time I tried to add a little olive oil. And I also added a little garlic and black pepper, because I think the combination of basil-tomatoes-garlic is almost perfect.
So, mash a small amount of feta in a bowl with a fork, add a little olive oil or sour cream (of your choice), finely chopped basil leaves and garlic with black pepper if desired.
Cut tomatoes into thin circles, dry bread in a frying pan and prepare for the final assembly of sandwiches :)
Spread a layer of feta with basil on the bread, spread tomatoes on top and cover with another piece of bread. I cooked with both toaster bread and baguette — both options turn out very tasty. Since this is a cold sandwich, it can be stored in the refrigerator, wrapped in plastic wrap. But not for a very long time, because if the tomatoes are very juicy, the bread may simply get wet and it will not be so delicious.
The recipe has been tested and approved ;)
Enjoy your appetite!
