Sunday, September 26, 2010

Recreate a restaurant sandwich...

When I worked at that restaurant in the Napa Valley, I had a couple favorite dishes - and up top was the heirloom tomato sandwich. I recreated the sandwich here at home, and after some tweaking, I think it's really good.

Sourdough bread
Heirloom tomatoes
Fresh basil
Havarti or fontina
Balsamic vinegar

1. First - put some garlic through a press, mix it with some mayo. Let that sit.

2. Lightly toast a piece of bread, spread with "garlic aioli". Next, slice the tomatoes. Here you can go two routes. If you're going to do it traditionally, you'll reduce the balsamic vinegar to make a syrup. If you're going to do it the easy way (how I did it this week), drench the tomatoes in vinegar and let them drip off a bit before setting on the bread. Add cheese, then make a basil chiffonade and sprinkle over the top. In the picture above, I used olive oil, but I don't recommend it - looks nice but the flavor just isn't right. Finally, pop the whole thing in the toaster oven until the cheese is soft but not melted and EAT UP!

3. Die of deliciousness.

I realize that middle step is really long, but this is my first "recipe", so bear with me. :)


  1. That looks tasty. I am about ready for lunch so why don't you come over and make those for me. I was slightly confused by the picture until it dawned on me you used two different colors of tomatoes.

  2. Looks amazing. Makes me wish I liked tomatoes.

  3. This looks so good! You have a culinary gift!!! Ooo... I just got the urge to go to the CIA store, wanna come?


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