Tomato Sandwich
Tomato Sandwich, Avocado, Mayo, Fermented Peppers, and Nasturtium
This brings together two of my favorite things of all time. Sandwiches, and a perfectly ripe summer tomato. The key to a perfect sandwich starts with the bread. I like using a fresh baguette but anything with a little bit of chew and texture will do. The addition of the avocado and mayo bring that nice balance of fat to cut the acidity of the tomato while those fermented peppers pack a nice punch of subtle heat. I like the peppery notes of nasturtium but it can be hard to find, so an herb such as basil or fresh thyme will suffice in a pinch. Grab a bottle of wine, pack some sandwiches and have a cute picnic in the park while you still have the chance. Nothing beats a perfect tomato.
Ingredients:
1 ea. Baguette, about 6”
1 ea. Heirloom Tomato, thinly sliced
½ ea. Avocado, sliced
Vegan Mayo
Nasturtium
Salt
Instructions:
Any sandwich enthusiast will attest to the fact that the layering of a sandwich is critical to its end product. Start by slicing the baguette open and lightly toasting it. Slather some mayo on the bottom and follow that with as much of the peppers as your heart desires. Next layer the avocado and the tomato making sure to properly season each with salt and pepper. The high acidity and fat of these items requires a good amount of salt. Add some chiffonade nasturtium to finish it off. Enjoy while you hold onto that last little sliver of the summer.
