If I ever had the space to have my own little garden on my patio, tomatoes would be a part of that endeavor. I hated them as a child, but at some point as an adult I developed an affection for them so great that I can eat the garden fresh variety like an apple. Being that I have been going to the farmer's markets as of late, where the tomatoes are in abundance and rich with flavor, this recipe stood out to me like a green thumb.
Here are your ingredients.
Mix in a food processor 1/2 cup mayo, 2 tbsp Oregano, 2 tbsp oil, and lemon juice until finely ground and well blended.
Take 1 tbsp oil and lemon juice, mix together and add arugula. Toss to coat.
Slice the bread 1 inch thick and butter on both sides.
Toast the bread in a skillet on medium heat.
Get all the pieces in order and then construct the perfect tomato sandwich.
Spread generously.
Stack and enjoy. You could add cheese and bacon but why.
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