Now, while good tomatoes and fresh basil are available, this sandwich is a lunchtime favorite around here. Homemade pimento cheese on seeded bread with homemade mayo, thick slices of heirloom tomato, and a few leaves of basil for that je' ne sais quoi touch that lifts these humble ingredients to the stratosphere.
(With thanks to Vagabonde, who first suggested the basil.)
5 comments:
Oh, yum! That sounds delicious!
Had a store-bought tomato last night, which was unappealing after the garden produce we had not long ago.
Looks delicious. I slipped tomato slices into grilled cheese sandwiches yesterday along with some bacon.
Fresh-sliced tomato still warm from the garden, bread still warm from the oven, sprinkle of salt, and a slathering of Duke's mayonnaise. I bet the gods would forsake ambrosia for a taste of that!
My Basil has little black spots on all the leaves, probably because the shade now has gobbled up the sunshine on my porch. Oh well. I tried freezing some, which was a disaster. Dried dark green leaves, nope. Maybe if I ate it with oil it would have worked. So I enjoyed munching on a few Basil leaves in salads for a while. Your tomato sandwich creation looks like culinary art!
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