FARMERS MARKET SANDWICH
The first deep red, juicy tomatoes made their appearance at the farmers’ market this week. Whoo-hoo! Did I mention that I manage my local farmers’ market? Forgive me if I talk about it incessantly. But, it’s always a joyous day when the tomatoes come in. This year makes it even more rewarding in that I managed to survive the past winter without consuming any pale, tasteless tomatoes that travelled a million miles to get to the wintery door of my local grocery store. After a feast of local heirloom tomatoes last harvest and my “all local” frozen tomato sauce as my only saving grace through the barren winter, I feel like I have earned the right to say, “All hail the mighty local tomato!” Or, at least, thank you to the organic farmer who brought this red beauty to me.
My first dish had to be my summer staple…The Farmers Market Sandwich. It was especially good because I was able to secure all my ingredients (less the olive oil) from the market or my own garden.
Extra virgin olive oil
1 clove garlic (optional)
1 red ripe local tomato
2-3 slices of fresh local mozzarella cheese
1-2 leaves basil
- Preheat the broiler on low (Or, you can use the toaster oven).
- Slice the bread. Brush olive oil on one side of each slice.
- Place under the broiler for 1-2 minutes until just toasted. Be sure not to brown too much. Peel the garlic and rub on toasted bread.
- Slice the tomatoes and fresh mozzarella.
- Layer on one bread the tomato slices, the basil and mozzarella slices. Place under the broiler again until cheese is melted.
- Top with other bread slice. Enjoy!