My Favorite Summertime Sandwich!

If you are looking at this photo and thinking it’s a bunch of egg yolks, let me quickly clarify that’s not the case at all. What you’re seeing is a twist on my favorite sandwich to make during tomato season.

Ordinarily, I make these sandwiches with larger slicing tomatoes but since we have a lot of Sungold tomatoes right now, why not use them instead?

But no matter what type of tomatoes you have available, here’s how I make them:

Toast a slice of bread (French, sourdough, or whole grain) and place it onto a cookie sheet.
Mix together some basil pesto and mayonnaise, then spread a thin layer onto the toasted bread.
Next, add either halved ‘Sungold’ cherry tomatoes or add slices on full-sized tomatoes.
Cover the tomatoes with a slice of Provolone cheese.
Turn on your oven broiler and put the sandwich underneath it. Watch carefully; remove when the cheese has melted over the tomatoes.
Enjoy!

You absolutely HAVE to try this sandwich because it is delicious and a great way to enjoy your tomato bounty for lunch. Easy-peasy!