Gardens create so much food that it can be hard to keep up.
It’s harvest time. We’ve been gardening all summer and it’s great to have fresh tomatoes, which I used to not eat at all. Fresh, off-the-vine tomatoes are a completely different thing from what you get at the store, flavorful, beautiful and tasty as opposed to insipid, sad and watery. But gardens create so much food that it can be hard to keep up. We have ALL OF THE TOMATOES! So, in the spirit of an apple-a-day, I created this breakfast sandwich that incorporated a tomato a day into my diet. And it’s so wonderful, I had to share.
1 large slice Como or other fresh, chewy bread, both sides slathered in butter
1 handful fresh basil, chopped
1 handful fresh arugula, chopped
1 Roma tomato (or three cherry tomatoes), sliced
1 oz blue cheese
1 T of butter or olive oil (if you’re using bacon, you can omit this)
2 thin slices Havarti cheese
Really good, thick balsamic vinegar (I use Ovino)
Optional ingredients (pick at most two!):
1 slice bacon
1 slice pastrami, cut into four or five pieces so you don’t choke when you’re trying to eat this.
2 thin slices of ham
1 cast-iron skillet
1. Pre-heat your pan while you butter your bread on both sides. Grab a plate for transfer.
2. After the pan is hot, place the bread and let it sizzle.
3. Throw in the oil, butter, or bacon on the side and toss in the tomatoes. Let them cook for 1-3 minutes with the bread (the bacon serves as an oil substitute).
4. Let it cook until the butter on the top side melts. Then flip it over.
5. Once flipped, put the blue cheese crumbles on the hot side to let it melt.
6. Put the tomatoes on top of the cheese to fully melt it, and remove it from the pan onto the plate.
7. Drizzle with the vinegar to taste; we want to avoid making the bread soggy.
8. Reduce heat to medium. In the remaining oil in the pan, cook the arugula, basil proteins. Cook the greens just to wilt them. Cook the egg how you like it (I like it over-easy) and/or lightly fry the meat. This should take 1-3 minutes.
9. Top the veggies with your protein and then take the thin slices of Havarti and put them on the hot protein. This seals the deal.
10. If you want to be fancy, top with a pinch of black salt.
I sometimes attempt to eat this with my hands, but usually resort to forks. This sandwich keeps me full well into lunch time. This is why I should call it the Happy Hour Breakfast Sandwich. Enjoy!