About this recipe
This sandwich is also called “Rachel’s Summer Joy.” It makes a delicious luncheon dish and is ideal for a hearty snack.
4 slices 1⁄2-inch-thick rustic farm bread
2–3 large heirloom tomatoes, cut into 1⁄3-inch-thick slices
8–16 large basil leaves, torn into pieces
4 ounces extra-sharp cheddar cheese, thinly sliced Olive oil
Salt and freshly ground black pepper
Adjust an oven rack to the top position and heat
the broiler. Lightly toast the bread slices. Layer the tomato slices, basil leaves and cheddar cheese on each slice. Drizzle with olive oil and season with salt and pepper to taste.
Place the sandwiches on a baking sheet and broil them until the cheese melts. Serve.
From The Vermont Farm Table Cookbook by Tracey Medeiros (Countryman Press, May 2013)