Key Takeaways
• The ingredients you need include an heirloom tomatoes, slices made of a crispy loaf made of sourdough, sharp cheddar cheese and salted butter.
• Butter the outside of the bread slices and fill each sandwich with 2 layers of cheese and tomato slices.
• Cook the sandwich in a hot pan like a grilled cheese sandwich.
Tomato sandwiches have the highest ceiling and the lowest floor. A tomato outside of the season that was beaten between two slices of sandwich bread is simply nothing you can write about, while a juicy, colorful tomato is a main summer for me.
The difference lies in the quality of the ingredients and the thought that goes into the process. Since most people are probably less thoughts in their tomatoes than theirs who really did for them, I did the dirty work for them and called an expert to talk about tomato sandwiches – everything in the work one day.
Craig Lehoullier, A tomato builder, author and educator in North Carolina with New England roots knows what it takes to bring a simple tomatoes into a sublime experience. Craig has cultivated tomatoes for years and experimented with ingredients, and has refined the art of what I would consider as the perfect tomato sandwich, or what he calls “summer sky”.
The best tomato for a perfect tomato sandwich
The journey to an extraordinary tomato sandwich begins with the selection of the right tomato at the right time. Craig recommends visiting a local farmers’ market or choosing an heiress from a well -stocked grocery store.
Craig’s absolute favorite diversity for a tomato sandwich is a Cherokee PurpleAnd his next favorite options are Yellow Erbstschück or Beefsteak. He suggested avoiding tomatoes with cracks and never too cool because this reduces their taste and texture.
For those who grow their tomatoes, Craig recommends picking their tomatoes when they are matured halfway instead of being completely ripe on the vine. Craig reports: “Tomatoes that are tired on the vine, are delicious, susceptible to cracks and tend to put on pests. As soon as you have selected half mature tomato, put it on your kitchen table to complete the ripening process. Do not put it on the sunny windowsill, do not store it in the fridge.”
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How to build the best tomato -sandwich
Craig’s approach to build a tomato sandwich reflects its unique culinary philosophy. In contrast to traditional recipes, he is decided against mayonnaise. Here are his steps to take the perfect sandwich.
- Cut thick slices of your juicy heirloom tomatoes.
- Cut two slices of bread from a crispy loaf made of sourdough. Craig recommends a manual or homemade sourdough loaf with a whole grain mixture.
- Things are interesting here. Craig recommends adding a sharp cheddar cheese to how Shelburne aged Cheddar or Trader Joe’s unexpected CheddarCut into thin slices.
- To assemble the sandwich, spread butter evenly on the outside of your bread slices. Craig prefers salted butter here, but more important than the type of butter is to achieve a even layer of butter that contributes to reaching the crispy bread.
- As soon as your bread is buttered, give half of the cheese slices into the interior of the bread. This will help to secure the tomato in the middle and prevent it from slipping it. Now add the tomato and then add it to the rest of the thinly cut cheese.
- Cook the sandwich in a hot pan until the bread is crispy, the cheese melts beautifully and the tomato warms and the sandwich is infused with a rich summer taste. Do you see why Craig calls it “summer sky”?
Simple upgrades for your tomato -sandwich
While Craig has largely adopted a vegetarian diet that is influenced by his 44 -year -old woman, he mentions that adding bacon could improve the sandwich without overshadow the other flavors. Fresh basil leaves are also a delightful addition, if available.
