There are a handful of meals we love to eat all summer, this sandwich is one of them. Sometimes we frill it up, adding avocado, cured meats, fresh greens, or other fancy additions, but most of the time we eat it as simple and pure as possible to highlight the beacon of summer; bright, plump, perfect tomatoes. When you make these with locally grown, organic heirloom tomatoes, you will want summer to last all year long.
purely tomato sandwiches
a good loaf of artisan bread, with whole cloves of garlic baked in, preferably
your favorite soft spreadable cheese
freshly picked tomato, any type
good quality extra virgin olive oil
sea salt and peppercorns in a mill
herbs such as basil, oregano, thyme, sage, etc.*
Slice bread, lightly toast (optional) and rub with garlic clove, spread a bit of cheese on top. Slice tomatoes and layer on bread. Drizzle** with olive oil, sprinkle a bit of salt, crush a bit of pepper, and add some herbs. enjoy.
*the larger leafed herbs should be cut or torn into smaller pieces although you are welcome to layer them on whole.
** A good substitute to drizzle oil is by dipping a chopstick into your olive oil bottle. works like a charm for the small amount that you want for these sandwiches.
Adaptations: Add avocado, peppers, greens, meats, different types of cheeses, hummus, pesto, other veggies like zucchini, eggplant, etc. use flavored oil, eat it open faced, whatever you like. This is a sandwich easily adapted to your preferences. For example, the husband loves when the cheese is about a half inch thick.
