Tomato season is all but over here in Texas. We have a few months each year that produce some pretty luscious fruits. These colorful globes can be picked right from the vine and popped into the mouth. Their sun-kissed warmth, acidity and juiciness just about make any dish delightful to the eye; not too mention devoured.
This sandwich is one of my favorites. It’s best made during tomato season and with a fresh made loaf of olive bread.
As summer ends this is my final farewell to the Tomato, Basil, Aioli & Olive Bread Sandwich. Until next year’s tomato harvest….
2 slices of fresh olive bread, 1/4”-1/” slices
1 Tbls of aioli (or your favorite mayo)
1 medium vine ripened tomato, sliced 1/4” thick
Pinch of salt and pepper
4 large basil leaves
Take 1/2 of the aioli and spread evenly on one piece of bread. Repeat process on 2nd piece of bread. Lay each piece of bread side by side. On one slice of bread place 3 slices of tomato so that it covers the entire piece of bread. Sprinkle salt and pepper on tomatoes. On top of tomato place basil leaves. Place 2nd slice of bread on top of basil leaves. Gently press down. Cut sandwich down the center for 2 pieces. Eat immediately. Enjoy!
Yields 1 sandwich.