Hm, I haven’t written a food post in a while. And dang it, I’m hungry!
This time of year, as a rule, I consume far more than my fair share of tomatoes. They are everywhere, and those big-mama beefsteaks are gooooood. By all rights, I should be all lycopened out by now, but nope, I could eat them every day, and never get tired of their garden-tomatoey goodness.
I made this up for lunch yesterday, and thought I’d share it here since I’m obsessed with it on a level that would do Homer Simpson proud. And while it’s not exactly a reduced-cal offering, it can be. A little cheese goes a long way, since the flavors are so strong. I used maybe one tablespoon total per slice of bread, and did not feel in any way deprived. Of course, I could (and often do) go the Homer route and pile it on, and um, that’d probably be pretty tasty, too.
Open-Faced, Toasted Tomato and Basil Sammich with Dijon Mustard and Cheeeeeeeeese
1) Lightly toast one or two slices of bread
2) Slather toast with dijon or other mustard (my current favorite is Jack Daniel’s Hickory Smoke flavor)
3) Cover with a layer of cheeses — I used baby swiss and crumbled goat cheese for a nice strong *pop*
4) Arrange fresh garden tomato slices on top of the cheese. And not just one measly slice in the middle — go for Maximum Tomato Coverage!
5) Top tomatoes with a bit of shredded or shaved parmigiano-reggiano and fresh, chopped basil
6) Toast under broiler until cheese is melted and slightly brown (but don’t walk away — the difference between “perfect” and “incinerated” is approximately 20 seconds)
7) Eat with a knife, a fork, and a smile
8) Enjoy your food coma