This is a new series in which I feature my version of fast food – recipes that are quick, simple and delicious. Most are adaptable, some mere suggestions – but when you need good food in a hurry, everything helps, right?
I’ve been meaning to start this series for some time now. Some of the things I make in a hurry are actually my favorite things to eat. But I was hesitant – who needs a recipe for a tomato sandwich, right? But recently, when Merrill put up her recipe on Food52, reading the numerous comments gave me ideas I wish I’d thought of. It was fun and inspiring – so I decided to finally start off the series, appropriately with my favorite tomato sandwich. This is my go-to lunch in the summer. Thick slices of multi-grain bread are layered heavily with ripe tomato slices. Salt, pepper, a drizzle of olive oil and crumbled mozzarella or goat cheese provide the supporting cast. The whole production is toasted open-face till the bread is golden and the cheese is melting. A garnish of basil and a glass of fresh orange juice – I guess I know what I’m having for lunch tomorrow. Again.
My favorite tomato sandwich
I don’t mean to be a food snob but the simplicity of these recipes mean that their success relies heavily on good ingredients. Feel free to substitute your favorites.
2 thick slices of multi-grain bread
2 medium ripe tomatoes, sliced
2 teaspoons good olive oil
Salt and fresh ground pepper, to taste
1 oz (30 gm) fresh goat cheese or mozzarella
Basil, preferably fresh for garnish
1. Layer the tomato slices over the bread and drizzle with olive oil.
2. Season with salt and pepper and crumble the cheese over the tomatoes.
3. Toast or grill open-face till the bread is as crisp as you like and garnish with basil.