The Tomato Sandwich

One of the very best things about August is tomatoes. 

Sliced in salads, served with fresh mozzarella or  made into sauces, the tomato figures into many late summer meals. But, at our house a favorite  summer lunch is a  fresh off the vine tomato sandwich.

Sliced tomatoes, good bread and a little mayonnaise are all you really need to create a good lunch.

BUT......

Sometimes a look in the garden or refrigerator can lead to more creative sandwich making, with the tomato the star.

Peeling the tomato, if you are up for this extra step, and marinate tomatoes for about 2 hours in a GOOD olive oil, with a little balsamic vinegar, sliced garlic, halved olives, salt and pepper.

Toast bread, rub the toasted bread with a clove of garlic, add the tomato, a few olives and arugula.

A big and delicious flavor!

Another variation is to make an aioli  and to spread that on the bread with tomato, arugula or any green you might have.

Just plain good.

For  a more traditional take on the tomato sandwich...the diner version, add cheese. Cheddar is a good choice going the traditional route, although a good blue or a goat cheese works really well for my liking.

James makes a knock out tonno ( tuna) sauce.

He made one for a veal loaf we had for dinner. The next day he put the tuna sauce on our tomato sandwiches. It was a little messy yet I will say it is my favorite version of the tomato sandwich yet!

Enjoy the harvest!