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From Turkey and the Wolf:
“THE TOMATO” (4 sandos)
6 tbsp. unsalted butter
8 thick slices of white bread
½ cup Duke’s mayo
1 cup roasted, salted, hulled sunflower seeds
1 tbsp. kosher salt
Freshly ground pepper
2 lbs. juicy, ripe tomatoes, cored and cut across into ½-inch slices
“Big ol’” handful of basil leaves
Handful of picked dill
2 juicy lemons, halved
PREPARATION
Skillet or griddle good and hot over medium heat.
Swipe the butter on each side of the bread and toast until both sides are golden brown, 1 to 2 minutes per side. When they’re done, move them to a rack.
Spread the mayo evenly on one side of each slice of bread; consider adding more. Then, sprinkle the sunflower seeds on four of the slices.
Sprinkle the salt and lots of pepper on both sides of the tomato slices, then pile them on the bread slices that have sunflower seeds.
Top the tomatoes with the herbs (it’s a lot, so just try your best).
Squeeze on every last drop of juice from the lemons.
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