Tomato sandwiches are a deeply held personal belief in the South. We are talking white bread, Duke's mayonnaise, tomatoes from the garden, salt, and pepper. The bread comes presliced in a bag from the grocery store and the salt and pepper from a shaker. That's it and there is no wiggle room at all for hardcore believers. So - apologies, because I personally love that sandwich, but I also love olive oil. I especially love the flavor of McEvoy Ranch Jalapeño Olive Oil with summer tomatoes, corn, grilled vegetables, grilled halibut and stuffed fried squash blossoms. Reading a recent food blog and thinking about how to make the most of this high point of summer bounty encouraged experimentation. The results are an expanded view of the tomato sandwich which I will call tomato toast so as not to offend.
INSTRUCTIONS
Slice bread 1/8" thick.
Drizzle 1 tablespoon of olive oil on both sides of the bread.
Toast bread in a skillet over medium heat.
Remove toast from skillet, slice cheese and cover the top of each slice of toast.
Slice tomatoes and place on top of the cheese.
Sprinkle with Sea Salt Flakes.
Drizzle with olive oil.
