A juicy open faced summer tomato sandwich on crusty bread drizzled with extra virgin olive oil, a chiffonade of fresh basil, salt and fresh ground pepper. Simplicity at it’s best!
Heirloom Tomato Sandwich
Heirloom Tomato SandwichOther sandwiches I love that don’t require heating up are Prosciutto Arugula and Balsamic Sandwich, Greek Salad Sandwich and Tomato Roasted Pepper and Mozzarella Sandwich.
I bought the tomatoes at the farmer’s market and since my air conditioner wasn’t working I knew this would be my lunch. I love using fresh herbs from my garden, they always seem to taste better just knowing I grew them myself.
If you want to make a great tasting sandwich, use only the finest ingredients, period. The bread is the most important part of the sandwich in my opinion. If the bread tastes good on it’s own then you know you’re sandwich will be delicious. I used a fresh baked ciabatta, it has a crisp crust and a moist interior.
This sandwich required minimal effort and I’m not going to lie, I ate both servings for an 8 point lunch!
Heirloom Tomato Sandwich
Ingredients
- 4 oz ciabatta bread, sliced in half
- 6 slices ripe heirloom tomatoes
- 1 tsp olive oil
- kosher salt and fresh cracked pepper
- 1 large basil leaf, cut chiffonade
Instructions
- Place fresh tomatoes on bread.
- Drizzle with olive oil, salt and fresh pepper.
- Top with basil.
Its*. At "its best". "It's" with an apostrophe means "it is."
I love tomato sandwiches. I use low fat cream cheese or butter instead of mayo, and flavor the tomatoes with a little bit of salt and pepper. Garnish with chopped chives. Awesome!
Heirloom Tomato Sandwiches are the ONLY thing I eat with mayonnaise. You have to get Duke's, though, or the mayo isn't worth it. Next time I don't have it, I will definitely try this alternative.