Friday, August 17, 2012

summertime tomato sandwich party!


As part of my love for Summer, I really LOVE fresh garden grown tomatoes. It's such a treat to have tomatoes that haven't been manufactured in a greenhouse, 5 states away, picked green & stacked in pallets, polished with chemicals & sticker'ed with a bar code. No, you want the kind of tomato that is imperfect from bug bites, warm & vine-ripened from the sun, wobbly, juicy, the simple pleasure that someone held a water hose to & checked on daily.

This recipe requires one of those good Summer garden tomatoes. My family always had a garden & as a girl who grew up with a plate of sliced homegrown tomatoes on the supper table every single day of Summer, I know my tomatoes! Mix one with garlic, herb butter, cheese & fresh bakery bread & you've got the simplest of pleasures and the perfect Summertime lunch.



Summertime Tomato Sandwich 
recipe inspired by a delicious sandwich I had at the USU food court while on a college visit with my daughter. The sandwich is called the "Marv 'n Joe" & was created by two engineering professors.

makes 1 open-faced sandwich but you can multiply everything & make 4 just as easy as 1.

1 thick slice of French bread
2 thick slices of ripe tomato
1 teaspoon olive oil
1 teaspoon red wine vinegar (balsamic vinegar would also work great, if you prefer it)
1 tablespoon butter, softened
pinch of dried oregano
pinch of dried parsley
1 clove garlic, finely chopped
1 slice provolone cheese
1 tablespoon shredded parmesan cheese
kosher salt & fresh ground black pepper, to taste

1. Heat oven to broil.

2. Place tomato slices on a plate & drizzle with olive oil & vinegar. Turn them over a few times & allow to marinate for a minute while you prepare the herb butter.

3. Stir together butter, oregano, parsley & garlic. Place bread on a baking sheet & spread the herb butter over the bread.


 4. Place provolone over the buttered bread.

5. Place marinated tomatoes on top of provolone. Do not overlap the tomatoes. Discard extra oil & vinegar or save it to dip your sandwich in. Salt & pepper generously.

6. Sprinkle with shredded parmesan.

7. Broil for 5 minutes, watching closely, until the cheese is browned & bubbly.


P.S. This is also great using fresh herbs instead of dried & sprinkled with a bit of fresh chopped basil after you take it out of the oven.











5 comments:

  1. Mmmm, Mmmm, good! Love farm fresh tomatoes.

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  2. That sandwich looks tasty! I wish I had one right now, and it's the middle of the night!

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  3. I love to pick up all varieties of tomatoes at the Farmers' Market in the summer. You could practically eat them alone they are so fresh and good. This looks like the perfect light lunch for me!

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  4. Oooh... looks like a quick and yummy weekend lunch!

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  5. Yum. I have a garden full of tomatoes right now - this is a great idea.

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