When summer tomatoes are at their peak, we abide by one simple rule: Don’t mess with perfection. This Open-Faced Tomato Sandwich showcases them at their best. Toast a piece of hearty five-grain bread and gloss with quality mayo. Pile it high with an assortment of sliced farmers market tomatoes (we love Sungolds, Cherokee Purples and Green Zebras), sprinkle with salt and pepper and take a bite of harvest heaven. Click here for the recipe.
-photo by Greg Rannells
This article appears in August 2015.