By “panini,” as you’ll see from the photo below, I mean the American usage (any toasted or grilled sandwich) rather than the Italian original (referring specifically to a small bread roll, the panino). (At least if you believe what Wikipedia has to say, which, of course, I do.) And by “grilled brie and apple panini” I mean sweet and salty, gooey and crisp, crunchy, savory, wow, that’s good. Go ahead, have another. They’re tiny. Continue reading
You know how recipes are just made up? I mean, some people have a lot of good ideas about food, and some people have extensive experience with food, and those people are probably going to make up good recipes. But still, they’re just playing around, asking themselves what tastes good.
There is no right or wrong when it comes to recipes, really, and on some topics there is not even the remote possibility of agreement between any two authorities. Once such topic, I submit, is The Perfect Tomato Sandwich.I’ve tried many. Tomatoes alone. Tomatoes with pesto, fresh mozzarella, and vinegar. I understand that some people like tomatoes with lettuce and bacon. I’ve even tried this sandwich, the tomatoes opulently nestled into a double setting of mayonnaise and butter. Perfection is a slippery thing, ephemeral and ever-changing. Especially when it comes to tomato sandwiches.
My personal current Perfect Tomato Sandwich–which I achieved tonight, just one of many wildly varying Perfect Tomato Sandwiches I’ve had in my life–is pictured above and detailed below. It is emphatically open-faced, with thin slices of avocado and thick slices of tomato on grainy toasted bread. Its crowning glory (or maybe it’s a hidden glory?) is a smear of anchovy-laced mayonnaise.
What is your perfect tomato sandwich this summer? Continue reading