Toast is the ideal blank canvas for turning anything into dinner when you're short on time.
Every once in a while, I get on a toast kick. It’s actually pretty regular, since I love toast so much and have it virtually every morning for breakfast. But occasionally, I’ll transition my toast habit to evenings for three to four dinners in a row. This is typically timed to needing to use up a loaf before it goes stale — a common problem in L.A., where the best loaves are often available only whole and are bigger than most toddlers — and that time is right now.
When toast time happens, it’s somewhat of a relief. I get to focus on one small part of dinner — say, some really flavorful beans or a tangle of garlic-y greens — and know that all I have to do is spoon it over some great bread, and the meal is done. There’s no having to boil pasta, roast potatoes or cook up a pot of rice. Those things aren’t difficult, of course, but their routine-ness can sometimes feel burdensome.
Dawn Perry’s sheet pan sausages with cherry tomatoes and onions is the perfect meaty mélange to serve over toast, letting all the savory juices soak into the craggy, crisp crumb of the toast.
And if I want to make toast for lunch — or just go lighter on dinner — I’ll reach for classic pan con tomate, the Spanish dish of fresh tomato grated over warm, crusty bread, the toasted, jagged interior shredding the tomato flesh like garlic on a rasp.
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