New york times tomato sandwich

When slathered on hot, toasted bread, the cheese will melt into a creamy base somewhere between a queso and pepper-free pimento cheese. It has the pluck of sharp Cheddar, albeit in a plush and delightful form. Log in or sign up to save this recipe.

In this variation on the classic Southern sandwich, a sprinkle of furikake, the savory-sweet Japanese rice seasoning that makes food sing, enhances the flavor of glutamate-rich summer tomatoes. Here, soft, just-toasted slices of brioche or milk bread should sandwich thick sheets of your favorite mayonnaise, completing the harmony of fruit, carb and condiment. Log in or sign up to save this recipe. Spread a generous amount of mayonnaise on each slice of bread, then sprinkle with furikake. Divide the tomato slices between 2 slices of bread, then sandwich with the remaining bread. Log in or sign up to rate this recipe.

New york times tomato sandwich

You may not really need a recipe for a tomato sandwich, but sometimes varying it can be nice, especially if you tend to get stuck in a habit as the summer progresses. This version, based on pan con tomate, involves rubbing the guts of a ripe tomato all over garlicky toasted bread. More tomato slices are added on top, along with slivers of onion and mayonnaise, and bacon if you'd like. Featured in: The Tomato Sandwich Perfected. Log in or sign up to save this recipe. Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. The clove should start to disintegrate into the bread. Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt. Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

Lick your fingers, lick the plate, smile real big, and do not attempt off season. Add Note.

I never could resist a tomato sandwich. It is the combination of mayonnaise, tomatoes and bread that is so compelling. I call these MLTs: mayonnaise, lettuce and tomatoes. Play around with aioli and other flavored mayonnaises. The tomatoes should overlap in a thick layer. Featured in: Tomatoes Take Center Stage. Log in or sign up to save this recipe.

This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy. And it's dead simple. Tomatoes, olive oil, garlic, capers, anchovy and basil. A splash of red wine vinegar. This sandwich comes together quickly, but the ingredients need to stay inside the loaf for at least an hour. That way, the juicy tomatoes and all the tasty aromatics permeate the bread in a soggy, heavenly way. Eat it outside.

New york times tomato sandwich

In this variation on the classic Southern sandwich, a sprinkle of furikake, the savory-sweet Japanese rice seasoning that makes food sing, enhances the flavor of glutamate-rich summer tomatoes. Here, soft, just-toasted slices of brioche or milk bread should sandwich thick sheets of your favorite mayonnaise, completing the harmony of fruit, carb and condiment. Log in or sign up to save this recipe. Spread a generous amount of mayonnaise on each slice of bread, then sprinkle with furikake. Divide the tomato slices between 2 slices of bread, then sandwich with the remaining bread. Log in or sign up to rate this recipe. Log in or sign up to mark this recipe as cooked. I put potato chips on my tomato sandwich, using the crumbs at the bottom of the bag. The salty crunch makes it even better. I was in graduate school at the time.

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Great bread - today it was a miso sourdough from a local bakery, very crusty, with a spongy, tangy inside. If the bread is warm enough to partly melt the cheese, so much the better. Healthy Farro Ali Slagle 85 ratings with an average rating of 4 out of 5 stars Ratings 4 out of 5. I added turkey bacon and red onion and it was a hit! Your rating. Save to Recipe Box Log in or sign up to save this recipe. Putting bread, cheese and tomato under the broiler and topping with mayo after removing from the oven was my go to recipe as a kid Is this helpful? Lick your fingers, lick the plate, smile real big, and do not attempt off season. Instead of eating over the sink I recommend eating over a plate like I did so you can lick the plate afterwards. I like the stark bite of white onion, but as I age my body disagrees with my tastebuds. Sooooo so good!

I never could resist a tomato sandwich. It is the combination of mayonnaise, tomatoes and bread that is so compelling. I call these MLTs: mayonnaise, lettuce and tomatoes.

They are also round like the tomatoes. Fun and amazing. Ratings 5 out of 5. The adobo mayo was most excellent. And I'm with Ruth, take care not to over-toast your bread or your gums and the roof of your mouth will be sorry. I've never felt the need to comment on such a simple recipe before, but this has been the star of my summer. Featured in: The Tomato Sandwich Perfected. More Recipes From Ali Slagle. Log in or sign up to save this recipe. All Notes 0 Private 0. The recipe appears on page 74 of that slender volume. Sooooo so good! Save Log in or sign up to save this recipe. All Notes 0 Private 0. Add to Your Grocery List.