2 Handed Kitchen Sink Tomato Sandwich Recipes

Steps:

• In the peak of tomato season, chill 1 very large or 2 medium size tomatoes that have been vine-ripened and have plenty juice.
• Take 2- slices of bread and coat them with 1/4 inch good mayonnaise.
• Add layer of tomatoes cut 1/4 inch thick.
• Salt & Pepper to taste.
• Add another slice of tomatoes and salt and pepper to taste again.
• Add the other piece of bread on top of this.
• Roll up your sleeves and start eating over the kitchen sink while the juice runs down your elbows.

Steps:

• SANDWICHES:.
• Cut bread with biscuit cutter into 72 rounds.
• Slices tomatoes thinly and place on double sheets of paper towels to drain.
• Salt and pepper tomato slices.
• Spread Homemade Mayonnaise on bread rounds.
• Place well-drained tomato slices on half the bread rounds and sprinkle again with salt and pepper.
• Sprinkle 1/2 teaspoon onion with juice over each tomato and top with remaining bread rounds.
• Sprinkle with paprika.
• HOMEMADE MAYONNAISE: (Yields: 2 cups).
• Combine first 5 ingredients in food processor blender.
• Blend 45 seconds to 1 minute.
• Gradually add oil with processor running until mixture thickens.
• When thick, turn off and add lemon juice.

Steps:

• Slice baguette lengthwise.
• Spread red pepper tapenade on one half.
• Spread goat cheese on other.
• Layer salami, cheese, roasted red peppers on top.
• Put whole thing together.
• Wrap in plastic wrap.
• Refrigerate overnight.
• Bring to room temp and slice into 1 inch pieces.
• Add anything else you like -- turkey, other cheese, arugula, but that would wilt overnight, etc.
• And you don't HAVE to refrigerate overnight, but I like the way the flavors meld.

Steps:

• Adjust an oven rack to the middle position and set the oven to broil on high.
• In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Set aside. Add the sausage to the skillet and cook, breaking it up, until well browned, about 6 minutes. Add the sausage to the bacon, leaving behind the pork fat in the skillet.
• In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat and cook over medium heat, stirring with a rubber spatula, scraping and tilting the skillet to slide the egg mixture around the skillet, until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Add the cooked meats and cheeses and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
• Place the skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Let the frittata rest for about 5 minutes before slicing. Slide the frittata on a cutting board and cut into wedges roughly the size of each croissant.
• Schmear the cut side of each croissant half with Giardiniera Chive Cream Cheese. Lay a couple of tomato slices right on there. Place a big wedge of frittata on each croissant. Close up and eat!
• Using a fork or small mesh sieve, drain the giardiniera from the jar and let most of its oil drip back into the jar. Place the drained giardiniera into a bowl with the softened cream cheese, chives and honey. Season with salt and pepper. Whisk vigorously until light and smooth. Season to taste.

Steps:

• Place cottage cheese in blender and puree until smooth.
• Stir in garlic, chives, salt, and pepper.
• Spread mixture on bagel and top with tomato slices.
• Eat with an orange.

Steps:

• Toast the bread and spread butter on one side of each piece. Arrange the tomato slices on one piece of the buttered toast. Salt and pepper the tomatoes. Top with second piece of buttered toast face down.