A Tomato Sandwich With Flair

This is the height of tomato season. The best way to have them is in a sandwich. Now there'sa different , snazzier way to enjyo these red gems.

I found this recipes in today's New York Times. There is usally four or five recipes printed on Saturday for  weekend and week day cooking. One, created by Ali Slagle who contributes to the Wednesday Food section caught my eye. It was an open faced tomato sandwich on toasted French bread slices.It had a mayo and Cheddar spread. I thought I'd try  it but give it a twist. Sub in Parmesan instead of the cheddar. Add basil for color.

       I first ground a mix of purple and green basil leaves (about eight or nine leaves to get this much  )

Then it was adding two tablespoons of vegan mayo and about two tablespoons of vegan Parmesan cheese.

                                                      It was a quick mix with a spoon

I rough sliced Roma tomatoes in varying widths. You can experiment with any kind, from grape ones for a sweeter taste to small beefsteak ones for a fleshy texture.

The bread was crusty enough so it really didn'tt need toasting. This was the perfect lunch it having a more Italian spin. It was really delicious and the two domimant flavors basil and Parmesan working well with each other. This is definitely going to be my new lunch or even Sunday supper go to.

This is tomato season. Try these open faced tomato sandwiches as a quick lunch or even an appetizer. They' 're flavorful and bring out the taste of the season.