Make this tomato sandwich courtesy of Tempus’ Ben Grupe
When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and still eat well in just a few simple steps – especially if you add a wine that complements your seasonal ingredients.
Courtesy of Tempus’ Ben Grupe
“Use the tomatoes that you enjoy the best, just make sure they are ripe and room temperature. I really love purple Cherokee, striped German or a super ripe beefsteak.” – Ben Grupe
1 ripe tomato
Sea salt, to taste (preferably Maldon)
Cracked pepper, to taste (preferably Tellicherry)
Mayonnaise, to taste (preferably Duke’s)
2 slices soft white sandwich bread (preferably Wonder Bread)
• Slice the tomato about ¼-inch thick and place on a plate. Season with sea salt and cracked pepper.
• Spread the desired amount of mayonnaise on both pieces of bread, then arrange the tomato slices on one piece. Gently place the other piece of bread on top, mayonnaise side-down, being careful not to smash the tomatoes.
“Though a nice bottle of rosé Champagne or cava will do the trick, I’m thinking a softer style of rosé bubbles would accompany this delicate sandwich best. Rosé prosecco, pétillant naturel and dry Lambrusco are perfect candidates for a prickly palate pop without overpowering the tomato flavor.” – Alisha Blackwell-Clavert, certified sommelier at Cinder House
Gagnon-Kennedy 2019 Valdiguié Revolver Pétillant Naturel
Carafoli NV L’Onesta Lambrusco di Sorbara
Tags : Recipes