TWO Triple-Decker Toasted Cheese, Tomato and Herb Sandwiches

So few tomato plants, yet so many tomatoes. I’m overwhelmed with tomatoes. Even knowing that I’m competing with a greedy squirrel (or could it be the skunk I smell several nights each week), there seems to be a plethora of tomatoes in my little garden.

I made a tomato vegetable pie and I’ve given some tomatoes away, but still I pick tomatoes. Because of the previously-mentioned creature, the moment I see as much as a glimpse of color other than green, I pick a tomato and place it on the windowsill.

Thank heavens, the supply is finally winding down. But, this past week the sill was getting crowded, so I decided to have a simple sandwich supper, two nights in a row.

Thus was born TWO TRIPLE-DECKER TOASTED CHEESE, TOMATO AND HERB SANDWICHES!


Ingredients for four sandwiches...

12 slices whole grain bread
butter and/or extra virgin olive oil

Sandwich #1 ~
4 oz. cream cheese (half an 8-oz. box)
grated cheddar cheese (I grated sharp white cheddar)
fresh tomato slices, enough to cover 8 slices of bread
fresh basil leaves, cut in thin strips
fresh sage leaves, cut in thin strips
freshly ground black pepper
raw, shredded carrots

Sandwich #2 ~
4 oz. cream cheese (half an 8-oz. box)
shredded cheddar cheese (I bought this yellow cheddar already shredded)
fresh tomato slices, enough to cover 8 slices of bread
fresh basil leaves, cut in thin strips
fresh sage leaves, cut in thin strips
freshly ground black pepper
raw, shredded carrots
small cooking onion, cut in thin strips


Directions...

1. To prepare tomatoes: slice tomatoes, place on plate and sprinkle with basil strips and freshly ground black pepper. Loosely cover and set aside.

2. To prepare cheddar cheese: grate cheese, cut fresh sage leaves in strips, mix in small bowl. Loosely cover and set aside.

3. Spread a thin layer of butter on both sides of all twelve (12) slices of bread (or brush with EVOO). Note: I used butter for the first night and brushed EVOO on my slices of bread on the second night. No noticeable difference, as far as I'm concerned.

4. For each sandwich, over medium heat, brown both sides of one slice of buttered bread and brown only one side each of the two remaining slices. You can brown all the slices as directed before assembling the sandwiches.

5. For Sandwich #2, add the step of lightly sauteing the carrots and the onions.

6. Assemble in this order: bread (untoasted side down) topped with cream cheese, tomatoes and basil; bread toasted on both sides; cheddar cheese and sage; carrots (and onions if making Sandwich #2); bread (untoasted side up).

7. Place in heated pan, over medium heat (adjust as needed), topping each sandwiches with a lid or weighted plate. Turn when bottom side is browned. Brown second side to desired doneness.

These vegetables, cheeses and herbs were used according to what was available in my garden and my refrigerator. Take a look at what you’re growing or what’s in your fridge and you can create your own delicious sandwich.

Aha, I just remembered... if you look closely at the layout of ingredients with the yellow cheddar, you’ll see that I mixed in a few sliced almonds. A crunchy bonus!