And it includes my favorite vegetable… Tomato!! I’m a Southern girl, born and raised! I grew up eating fresh garden tomatoes from my mom’s garden or some other family member’s! And I still do, but now they also come from my friends’ gardens. I’m hoping to plant my own garden next year (we just got a house in February) and tomatoes are a must-plant!
2 slices of bread (the fresher the better!)
Mayonnaise (lite or reg., just not fat free)
1 Large tomato, thickly sliced
salt to taste
If your tomato is large enough to fit your slice of bread, you will just need 1 slice. It’s easier to eat that way too. Spread as much mayonnaise as you desire on BOTH slices of bread (my dad slaps it on thickly). Put your tomato on one slice and salt it lightly. Salt is required (unless you can’t have it, I guess). Top it with the other slice of bread and enjoy that. My mouth is watering right now, thankyouverymuch!
Goes well with a glass of milk!
I make this sandwich 4 days a week (unless we have leftover pizza) for my wonderful husband. I want to change it up, but he doesn’t. So here’s his favorite sandwich in the world!!
4 slices of thinly sliced chicken lunch meat (Or turkey meat usually. Or any other kind of lunch meat. Chicken is the best though!)
1 slice pepper-jack cheese (or sometimes cheddar cheese)
2 slices of bread
Hidden Valley Ranch (the good stuff!)
Lay out 2 slices of bread, pour on your desired amount of ranch dressing, put your slice of cheese on one side of the bread (sometimes I use 2, so one on each side if that’s the case), squirt some mustard on the cheese as desired, layer on the sliced chicken next, top that off w/ a few drops of hot sauce and top it with the other slice of bread (and cheese).
Nate also always gets some kind of chips. Two Dr. Peppers and two waters. Occasionally I’ll surprise him with a dessert or piece of candy.
My dear friend Jacky made this for Nate and me one evening. She used fresh basil from her garden. This was absolutely amazing! I made it at home a couple of times. (Once we had no mozzarella, so I had to use American cheese. Still really good!) I entered this sandwich recipe into a contest yesterday. Results come in today.
Tomato-Basil, Turkey Grilled Cheese
2 slices of bread
3-4 slices of Bryan sliced turkey
1 slice large tomato (fresh garden tomatoes are the best)
3-4 fresh basil leaves or 1-2 pinches of dried basil
sliced or shredded mozzarella cheese
Butter one side of each slice of bread. Heat your skillet or griddle to medium-low. To begin layering the sandwich, put 1 slice of bread, butter side down on the heated skillet, then layer w/ the Bryan sliced turkey, as much cheese as you desire (my husband likes two handfuls of shredded cheese, I just go w/ one), 1 slice of tomato, and basil leaves to cover the tomato. Finally, put on the last slice of bread, butter-side up. Heat for a couple of minutes until the bottom slice of bread is golden, flip and press the grilled sandwich down with your spatula. Heat for a couple of minutes until the other slice of bread is golden.
I cut mine in half. Serve with chips and a sweet tea! 🙂