Open faced tomato sandwich, a la Rebecca

http://food52.com/recipes/6734-my-best-tomato-sandwich

Evidently, these are a thing. I, however, just stumbled on to them. And I just had to put my own spin on them.

Really, it came to me in a late night snack search. I decided I wanted a sandwich with toasted bread, but after I put the bread in, I found out there was no lunch meat in the fridge. The closest thing I had was a package of deli slices of prosciutto and salami. I knew making a sandwich with those would be ridiculously rich. I considered peanut butter and rejected it. I considered eggs and rejected that idea too. What to do? Then I saw the Roma tomato (which I prefer the flavor of over standard hot-house tomatoes until summer rolls around) sitting on the kitchen island that needed to be used before it got too soft. Bingo.

After the toast popped, I spread a thin layer of mayo, topped that with sliced tomato and sprinkled a bit of sea salt and granulated garlic. (The second time I made this, I sprinkled the garlic on the mayo before adding the tomatoes.)

spices 2

I figured the garlic could mix with the mayo to make a simple alioli. Bingo again! But what really topped it off was topping the tomato with a few slices of the salami and prosciutto. Heaven. Paired with a little pickle on the side, the tang balances the fat of the meat and the sweet of the tomato.

Happy eating!

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