For me, that’s the sign of a truly delicious tomato. That and the fact that a mesmerizing fresh tomato aroma was swirling all around them.
I also had a loaf of fresh-baked country bread. Just begging to be made into toast and drizzled with a little of this bottle of fabulous extra virgin olive oil that I hide in the back of my pantry and only bring out for drizzling purposes. It’s that good.
I also had a hunk of my favorite feta cheese. It’s the perfect mix of tender and salty and I have to stop myself from just eating the entire chunk before I slice it up. I don’t usually lose it over feta cheese, but this one is a show stopper.
So here’s how this sandwich went: toasted country bread, drizzled with tangy olive oil, layered with sweet thick slices of in-season heirloom tomato, topped with the best feta cheese I know. A little more olive oil, some fresh thyme leaves from my garden, and there you go.
One last footnote on this recipe – I originally found the idea for it in last summer’s August issue of Bon Appetit, and one of the many fun things that Bon Appetit is the opportunity to “cook the cover” – in other words, to make your own version of what is on their cover. Now, this was an invitation I couldn’t resist…and click here for the results from Bon Appetit!
In the meantime, try this simple tomato sandwich, aka one of the best suppers I’ve had this summer. Fresh ingredients rock!! And you’re worth it. :)
- 2 slices lightly toasted country bread
- 1 local tomato, sliced thickly
- Sliced feta cheese
- Coarse salt and fresh ground pepper
- Fresh thyme
- Olive oil
- Drizzle the toasted bread with olive oil.
- Layer a couple of tomato slices on each piece of bread. Top with feta cheese.
- Sprinkle with salt, pepper and fresh thyme. Drizzle with a little more olive oil.
Inspired by the Open Faced Tomato Sandwich Challenge in Bon Appetit