By Connor Forbes
The tomatoes are popping off in my garden this year. It’s my fourth year growing tomatoes and I have finally dialed it in. I didn’t overcrowd them. I gave them a ton of nutrients in the holes when I planted the baby tomato plants. And I have a ton of beneficial flowers, alliums and herbs around the garden that have deterred hornworms and other predators for the most part. I’m stoked.
My favorite thing to make with tomatoes when they are in season, besides salsa and tomato sauce, is tomato sandwiches. They are so refreshing and just smack of summer goodness. I will do straight up southern tomato sandwiches, but lately I have been on a caprese sandwich kick.
Everyone is going to have a different sized ciabatta, so this is a general recipe without precise measurements.
Ingredients
Ciabatta bread
- Thick slice tomato
- Olive oil
- Balsamic glaze
- Basil
- Mozzarella
- Mayo
- Salt
To Make
Slice the ciabatta in half. Spread mayo on one half, olive oil and balsamic glaze on the other. Add Basil. Slice your tomato thick, at least half inch. For ease of eating, it’s better to have one really thick layer than trying to stack tomatoes up. Lay tomato on the olive oil and balsamic slice. Salt the tomato to taste. Cut a thick slice of mozzarella and layer on tomatoes. Close the sandwich and EAT! Be prepared to be transported to heaven.
