A Certain Je Ne Sais Quoi . . .

Back when I did a post on the perfect tomato sandwich,  a few days later, Vagabonde emailed me to say that she had been inspired to create her own special sandwich with the wonderful heirloom tomatoes that are available just now. 

I've tried it (twice now) and can say that Vagabonde's creation is a winner.

It's nothing more than pimento cheese on toasted bread (Vagabonde used whole wheat; I used a ciabatta,) some mayo,, slices of a really good tomato (these are red and green zebra tomatoes -- the green are ripe, believe it or not,) and some fresh basil leaves for what Vagabonde calls "that certain je ne sais quoi..."

Don't omit the basil! Truly, it lifts a simple sandwich into the realm of cuisine. 

Vagabonde used a gourmet four-cheese pimento cheese from the deli. I make my own  --pimentos, grated sharp cheddar, mayo, minced onion, a splash of Worcestershire sauce, and a bit of Sriracha hot sauce.

Heavenly! A wonderful lunch or supper.

The Dragon in the Sea, on the other hand, wasn't at all my cup of tea. I loved Frank Herbert's Dune but was less fond of those that followed. This is one of Herbert's early efforts, from 1956, which was probably re-published to take advantage of Dune's continuing popularity.  

The book's about four guys in a tiny nuclear submarine at some time in the future. The world is at war and oil as the ultimate prize (sound familiar?)  There are only four guys and it looks like one is a traitor. . .

While it was interesting to see what an early Herbert novel was like, the novelty quickly palled and I did not finish. Way too much technical info for my taste -- what I'd characterize as a 'guy book.' I guess it just lacked that certain je ne sais quoi. . .

I did finish the sandwich, however.

Salad Caprese

It's the perfect tomato salad, as far as I'm concerned.  But you need perfect tomatoes -- tomatoes with superlative taste.  I used heirloom tomatoes from our garden but more and more farmers' markets and grocery stores are carrying these luscious varieties -- almost always locally grown because these big tender tomatoes don't ship well.

Tomatoes, fresh mozzarella, fresh basil. olive oil (extra-virgin), and salt (sea) are the basic ingredients in this delightful salad from Capri. Purists insist on buffalo mozzarella but I say it's pretty amazingly good with plain old fresh cow mozzarella. ( And quite expensive enough. And while we're on the subject of expense, what's the difference between virgin and extra-virgin?)

But I digress.

I'm still dealing with tomatoes -- something over 60 quarts are canned and in the cellar; quite a few baggies of roasted maters are in the freezer;  and I think I'll make gazpacho tomorrow.

Such wealth!

Summer's Sandwich

Plum tomatoes -- Romas and San Marzanos have been ripening for several weeks now. And they've found their way into salads and sandwiches where they've been a welcome addition. But really, plum tomatoes are meant for canning or roasting or cooking into sauce. They're not what we call a 'eating tomato.' 

Now however, the true eating tomatoes are coming in -- Brandywine, Cherokee Purple, Red Zebra . . . I have about twenty of these and some I can't identify. Claui gave me a unlabeled mixed assortment of little plants and I'm enjoying seeing what shows up.

Yesterday I enjoyed my first tomato sandwich of the season. When these big beauties ripen, a tomato sandwich is mandatory .

Bread, mayonnaise, thick slices of a good eating tomato (I used Cherokee Purple and Brandywine) and some salt.  That's all. It should be goopy -- some people eat their mater sandwiches while leaning over the sink. 

The bread should be sliced white loaf bread. Some swear by Wonder bread or its equivalent. I prefer homemade but in view of the heat, bought some  sliced country white from the grocery deli. You want soft bread so the juice of the tomato and the mayo can soak in a bit.

 

I have heard some loose talk to the effect that Duke's mayo is the only choice for a proper Southern sandwich  -- to which I say, not so! My very Southern family always used Hellman's or, on special occasions, homemade mayonnaise. I am addicted to homemade mayonnaise -- so that's what I use -- lemony, a little sweet, a little spicy (I put cayenne pepper in my recipe) -- it's perfect, if I do say so myself.

Plain salt, or salt and pepper, or Jane's Krazy salt are the final touch. 


A gift of the summer heat that can make a body want to shout, like the old man at the joyous climax of a fiddle tune, "O Lord, why's Man born to die?"