Tuesday, September 28, 2021

That Je Ne Sais Quoi


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:

KarenB said...

Oh, yum! That sounds delicious!

Anvilcloud said...

Had a store-bought tomato last night, which was unappealing after the garden produce we had not long ago.

Marcia said...

Looks delicious. I slipped tomato slices into grilled cheese sandwiches yesterday along with some bacon.

JJM said...

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!

Barbara R. said...

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!