Easy weeknight meals: Tomato, Peach and Tahini Sandwiches for summer

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.

Tomato, Peach and Tahini Sandwich

Serves 2

INGREDIENTS

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

DIRECTIONS

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)