Slicing tomatoes
Despite what national grocery stores might try to convince you, the time for a good sandwich with a tomato toping it is NOW! I know there are bright red globes stocked in the produce section year round, but the truth is, I find they really aren’t worth slicing outside of this time of year. And although sandwiches generally don’t need a recipe write up, it seems just right to post a few of my favorites for Labor Day. It’s so easy to grab a few good ingredients, slap them together and enjoy the flavors melding together, as the tomato juices drip down your arm. So whether you’ve got the day off (like Dan) or if you have to work tomorrow (me!), get some slicing tomatoes before they’re gone and make an easy meal out of one of these favorites!
Favorite #1 - Grilled pimento cheese sandwich
Alright, let’s start off clearing out an idea you might have about how to make this healthy. We’re putting some beautiful tomatoes on it, but that’s it. The rest of it is bad for you, but it’s so good, that just once while tomatoes are in season, it’s so worth it.
Heat a skillet over medium heat.
Coat one side of 2 slices of white bread (I told you, don’t attempt to make it healthy - white bread is the only way to go) with butter.
Put one slice of bread into the skillet. Meanwhile, smear 1/4 cup pimento cheese (my favorite is the Weaver Street chipotle pimento cheese, but use whatever you’ve got available to you) on the non-buttered side of the other slice of bread.
Once the first slice of bread is well toasted, put down the slice with the pimento cheese, and then top it with 2 large slices of fresh tomato and the toasted piece of bread. Grill for 2 minutes. Enjoy!
Favorite #2 - Arugula cheese grinders
This sandwich is also guilty of being heavy on the cheese, but I just love the interplay of the strong flavors and textures. And if you’re a little scared of the spiciness of arugula, this is a great way to try it. It’s a nice substitute for peppery meats, and much fresher tasting.
To make one grinder, slice one club roll in half lengthwise. Turn on your broiler and toast for four minutes. As soon as the roll comes out of the oven, place one slice of Swiss cheese on one side of it, so the cheese melts slightly. Set aside for 3 minutes. Once the roll has cooled slightly, top it with:
3 tablespoons light Alouette garlic & herb spreadable cheese
1/2 cup of arugula (smooshing it into the spreadable cheese helps to keep your sandwich from slip, sliding around)
3 slices of tomato
Favorite #3 - Open faced roasted red pepper spread sandwich
I already wrote about the roasted red pepper spread once when I was talking about how to use up all the cucumbers we got in our CSA. But it doesn’t really get it’s full due until you can use it on an open faced sandwich with a juicy summer tomato. And when it got a shout out on my cousin’s blog, The Sweet Life, I knew it was time to revisit this summer favorite.
For each sandwich, top one slice of toasted hearty wheat bread with 1/4 cup roasted red pepper spread (recipe below) and one large tomato slice.
Roasted red pepper sandwich spread
Adapted from Cooking Light
In a food processor, combine:
1 small cucumber, seeded and cut into 1 inch chunks
1 7-oz. jar of roasted red peppers, drained and dried (or 2 large red bell peppers, roasted and peeled)
6 oz. reduced fat cream cheese, softened
3 oz. fat-free cream cheese, softened
3 tablespoons red onion
1 garlic clove
1/4 teaspoon salt
Pulse until ingredients are all combined in an even texture (I like mine a little chunky still). Store in a well sealed container in the fridge for up to 1 month.
HAPPY LABOR DAY!
