Cheese and Tomato Sandwich
I discovered Early Girl tomatoes last summer/fall. I stumbled upon them when I was shopping at Whole Foods. As usual when I see something new that I’ve never had, I buy it. I was amazed by how sweet and juicy these tomatoes. This year they’ve made and appearance a bit later in the stores and farmers market. We’ve pretty much been a drought this summer so things have taken a bit longer to grow and the veggies have been a bit smaller. But that’s ok because now we have them!
This mozzarella and tomato sandwich was not something I was necessarily planning the other day. It’s basically a leftover sandwich that is now one of my favorites! I had made a really good garlic and herb mayo for the open faced grilled eggplant and tomato sandwich. I ended up with a good bit of the mayo leftover and I still had a whole lot of tomatoes on the counter. So when I was figuring out what to make for lunch the other day – I landed on a tomato sandwich with the garlic and herb mayo. I also had some mozzarella hanging around from the other sandwich so I decided to throw that on it too. Waste not, want not, right?
I contemplated putting some bacon on it, but felt that it wasn’t something we really needed (even though it would be really good) because of fat and calories. But feel free to throw some on yourself along with some lettuce if you please!
I used Early Girl tomatoes for my sandwich, but if you don’t have those, do try to use whatever tomatoes that are in peak season at the moment – it really does make a huge difference!
Tomato and Mozzarella Cheese Sandwich
- 4 slices of white or sourdough bread
- 1-2 ounces of fresh mozzarella or 2 slices of regular mozzarella/swiss cheese
- 2 small Early Girl tomatoes or 1 regular/large heirloom tomato
- 1/2 cup Mayo
- 1 garlic clove
- 6-8 basil leaves
- 1 stalk of tarragon or what would end up being 2 tablespoons of leaves
- 1 teaspoon lemon juice or white wine vinegar
- 1 teaspoon dijon mustard
- Salt and pepper
- Balsamic Vinegar (optional)
- Make the herb mayo by first mincing the garlic to a paste. Then mince the herbs and then combine everything. Set aside.
- Get your bread started in the toaster.
- Slice the tomatoes and the cheese if using fresh mozzarella. Then sprinkle with some kosher salt and freshly cracked black pepper.
- Once the bread is toasted, assemble the sandwiches with 1-2 tablespoons of the mayo and layer the the cheese and tomatoes. Drizzle some balsamic vinegar and