Tomato Sandwiches
You may not really need a recipe for a tomato sandwich, but sometimes varying it can be nice, especially if you tend to get stuck in a habit as the summer progresses. This version, based on pan con tomate, involves rubbing the guts of a ripe tomato all over garlicky toasted bread. More tomato slices are added on top, along with slivers of onion and mayonnaise, and bacon if you'd like. It’s a supremely messy sandwich best munched over the sink, or with plenty of napkins nearby.
Ingredients
- 4slices crusty country bread
- 1fat garlic clove, halved crosswise
- 1ripe and soft tomato, halved
- Extra-virgin olive oil, for drizzling
- Flaky sea salt
- Mayonnaise, as needed
- 1ripe but firm tomato, sliced
- Thinly sliced white onion
- 4slices cooked bacon (optional)
Directions
Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.
Source: https://cooking.nytimes.com/recipes/1017666-tomato-sandwiches?smid=ck-recipe-iOS-share