Oh tomato season how I rapturously, enthusiastically, and happily enjoy you! Too many adverbs? Probably. I really do love tomato season though. Tomato season is finally here in the PNW. Despite some cooler temperatures, even my plants have started to ripen up a tomato or two (little ones, barely worth the mention, but still). Fortunately, the grocery stores and the farmer’s markets have tomatoes that taste like tomatoes, not the horrible off-season cardboard tasting ones that make me long for summer.
This week, I have a very short work week due to the holiday, vacation and traveling. It seemed worth it to make something quick and easy for work – particularly something that would celebrate tomatoes, as I had a full two pounds of heirloom tomatoes from Trader Joe’s. Half went into pico de gallo and the other half became lunch. I also have an abundance of very happy basil growing in my own backyard, and since I’m down a food processor (don’t ask), I feel compelled to start eating basil in everything I possibly can before fall creeps in.
Solution? Caprese sandwiches. Caprese is usually a salad – simply made of fresh mozzarella, tomato, basil and olive oil. These sandwiches are a simple variation layering bread, mayonnaise, fresh mozzarella, tomato, and basil. The real genius here is the assembly at the desk (or picnic, or whatever venue in which you might eat these). This isn’t even really a recipe, but an easy idea.
Take two pieces of bread (I used regular wheat sandwich bread), and spread a thin layer of mayonnaise on both slices. Put them together with the mayonnaise sides facing inward and put them in a plastic sandwich bag or other container). Slice a tomato. Slice a ball of mozzarella. Gather some basil leaves. Put the tomato, mozzarella and basil in a separate container (separate from the bread). Leave in the refrigerator overnight (if preparing the night before). Assemble wherever you choose to eat lunch. Enjoy!
