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On one of the last Saturday afternoons of summer, E and I decided to stay in the apartment. You’d understand why if you saw the state of our apartment–clothes needed washing, floors needed mopping, and hair needed deep conditioning (that speaks more to the haphazard state of myself, but add hair to the list of things that needed to be cleaned on Saturday).
Anyway, I knew I’d only have a few more weeks to take advantage of summer veggies and fruits, so I committed myself to getting some seasonal goods for this weekend’s sandwiches. I was so ready to get zucchini for a zucchini grilled cheese panini, until I mentioned it to E. “No! Ick. Gross.” Add zucchini to the forbidden list of vegetables along with broccoli and spinach.
Instead, I bought heirloom tomatoes. I don’t care about his rules regarding tomatoes on a sandwich. He was going to like it because I said so. What’s not to like about a juicy heirloom tomato on bitter cheese, drizzled with olive oil? Toast some thick Italian bread, layer on the tomato and cheese, and then kick off the flavor with basil from our garden and chopped up bits of pecorino cheese.
The tasty treat was so good I made it TWICE. Once for E, who devoured it in between programming on his computer, and his best friend G, who came over after the gym looking for a snack and didn’t leave a speck on his plate.
2 slices bread
1 medium heirloom tomato (I only needed half of a large tomato for two slices of bread)
1/4 block feta, sliced into thick slices
1/4 cup basil
2 tbsp pecorino cheese, chopped
1/4 cup olive oil (you’ll drizzle on the sandwich at various times)
Drizzle olive oil on two slices of bread and place in oven at 350 degrees or toaster to desired darkness. Slice the tomatoes into hearty slices, and cut the feta into wide pieces big enough for the slices of bread. Chop the pecorino cheese into small bits. Take toasted bread slices and lay on plate. Top with feta cheese, then place tomato slices on top. Sprinkle chopped basil generously on top. Drizzle with more olive oil, gingerly. Sprinkle with pecorino cheese. Serve as two whole slices or cut slices in half to make four smaller pieces.
Recipe inspired by this Bon Appetit goodness:
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