Tuesday, August 16, 2005

Tomato Sandwich

Q: Is it shallow to follow the nicest post ever written on this blog with a picture of a sandwich?

A: Not if it’s the right sandwich! And this is one amazing sandwich. One hamburger bun, one Beefmaster tomato from the garden, fresh basil from the garden, fresh mozzarella from Papa Joe’s (although they get it from somewhere else in giant plastic jars. It’s still fine). A little of this Spanish olive oil I just found, and sea salt.

I don’t have a panini press or a Foreman grill, but I do have a cast-iron pot shaped like a pumpkin and a stovetop with a built in grill. I toasted the bun, assembled the sandwich, wrapped it in foil, and then grilled it, pressed under the pot, long enough to melt the cheese.

In a word: Fabulous. It’s not time-consuming (unless you count growing this stuff), or expensive, so you will never see in featured on a menu on “My Super Sweet Sixteen,” which we watched while we ate, but you would be hard pressed to put something better in your mouth, and if you have leftover tomatoes you can throw them at those brats on the screen.

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