Feasting at Home : August 2011

August 31, 2011

Heirloom Tomato and Arugula Sandwich

Heirloom Tomato Sandwich with Arugula and Basil 

Most of us have very strong opinions about what constitutes the perfect sandwich. 
It is so personal, isn't it?
What is your perfect sandwich? I would love to know.
 Here is my mine...which might not be for everyone... but for me, 
 I think I could eat one everyday. 

It's embarrassingly easy.  

It starts with good bread.  This is a must.  Invest.

Split the baguette with a serrated  knife leaving one side intact (this makes for easier handling when it's full of goodies) and toast in the oven till warm and just barely browned. Not too toasty or it will scrape the roof of your mouth. 

Spread a thin layer of mayo (or veganaise or olive oil) and a generous slathering 
of stone ground mustard on each side.

Or, if you have a little time, you could add this amazingly flavorful arugula pesto.

Add fresh Arugula.

Add a drizzle of olive oil to the arugula.

Add some fresh basil.

Gently tear the leaves or cut them into ribbons by stacking up 5 leaves or so, 
rolling them up and then slicing them into thin "ribbons".

Add some sliced ripe tomatoes. This is a heirloom variety from our garden.
The better the tomato, the better the sandwich.

Add a generous sprinkling of kosher salt and pepper. Don't forget this.

Add another little drizzle of a good quality olive oil and aged balsamic vinegar. 

To me,  a good sandwich is a little drippy and messy. 
Dry is bad.

Sometimes I add avocado slices or if its late morning, poached eggs. 
You could add roasted peppers, olives or cheese.
 Brian likes his with avocado and goat cheese.
He burns a million more calories than me, so I load his up.
But I like mine just like this. Very simple, light, tasty and vegan.

For a picnic, wrap them up in parchment and twine.

Or for a crowd, cut them into 1 inch slices, skewer, and serve them on a large cutting board
as finger sandwiches.

Thanks for visiting... this is my first post. :)

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