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Georgia Tomato Sandwiches
How can one improve on the understated elegance of a tomato sandwich? Chef Ford Fry of JCT. Kitchen makes a good argument for just a little bit of fuss with this take on the classic recipe. He demonstrated his version July 21, 2012, a day before the annual Attack of the Killer Tomato Festival, which he founded and hosts.
1/2 cup Duke’s mayonnaise
1/4 cup coarsely chopped herbs (basil, tarragon, chives, Italian parsley)
8 slices sandwich bread
4 tablespoons extra virgin olive oil, divided use
Coarse sea salt and freshly ground black pepper to taste
4 medium to large heirloom tomatoes, thickly sliced
1. In a small bowl, combine mayonnaise and herbs and set aside. Lightly brush 1 side of each slice of bread with olive oil, and season lightly with salt and pepper.
2. In a saute pan over medium-high heat, place the bread oiled side down and toast until golden. Place 4 slices, toasted side down, on a work surface. Spread generously with the herbed mayonnaise mixture. Layer the tomato slices on top and generously season with salt and pepper. Drizzle each with some the remaining olive oil and top each with the remaining toast, golden side up.
Makes 4 sandwiches.