Garden to Table Recipe: A Twist on the Tomato Sandwich

No matter how you pronounce it––tuh-MAY-toh or tuh-MAH-toh––a tomato is a tomato. What matters is how they taste and everyone knows those tomatoes that we pick fresh from our veggie gardens are 500 times better than anything you could ever buy at the store. 

While all of us green thumbs tend to enjoy eating our tomatoes right there in the garden, fresh off of the vine, there are plenty of other ways to serve up the fruits of our labor. And when it comes to tomatoes, there's nothing like a good old tomato sandwich--Duke's mayonnaise, white bread and sliced tomato. It's that easy! But today, we'll share with you a twist on the tomato sandwich to add a little flare to your tradition. Give it a try!

Tomato Sandwich with a Twist

Ingredients

  • 4 fresh-picked tomatoes
  • your favorite bread
  • 2 cups fresh basil leaves (no stems)
  • 2 tablespoons pine nuts or walnuts
  • 2 large cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup freshly grated parmesan cheese
  • fresh mozzarella 
  • balsamic vinegar
  • salt and pepper 

Directions

  • First, let's make your pesto. Combine the basil, nuts and garlic in a food processor until finely minced. Then slowly add oil to the mixture until the pesto is a smooth consistency. Add parmesan and mix briefly. Set aside. 
  • Pick and slice your tomatoes fresh from the garden. Slice mozzarella as well. 
  • If you have a panini press, turn it on to heat. Otherwise, heat a large skillet on medium and oil the pan. 
  • Spread your fresh pesto on one side of each slice of your bread. Add mozzarella and tomato slices on top of the pesto. Drizzle with balsamic vinegar and salt and pepper to taste. Top with your other slice of bread. Cook on both sides (if using a pan) until both sides are toasted to your liking and the cheese is melted in the center.  
  • Cut down the middle. Enjoy!

Looking to add to your veggie garden? Give us a visit. We'll be glad to help you find what you need.