When it's tomato season, any recipe that deals with tomatoes needs to be taken advantage of. For dinner tonight, cut thick slices of the ripest tomatoes that you can find for a update on the classic tomato-mayonnaise sandwich: Fried provolone cheese gives the sandwich some heft, the juicy tomato brings brightness, and a slick of mayonnaise anchors the whole deal. And it takes just a few minutes to pull together—so, it's the perfect (fabulous, legendary) summer dinner. Here's how to whip it together:
Organized by area of the market
- Two to four 1/4-inch slices provolone cheese
- 4 tablespoons mayonnaise, plus extra
- Four 1/2-inch thick slices sturdy, country-style bread
- 1 medium-sized ripe tomato, preferably heirloom
We're assuming you already have salt, freshly ground black pepper, and olive oil, but if not, add them to your list too!
The Game Plan
15 minutes before dinner, heat a heavy-bottomed nonstick skillet with a thin layer of olive oil, and allow the oil to slightly simmer. Fry provolone for about 2 to 3 minutes, flipping over halfway through. The crust should be crispy and golden. It may be a little tricky flipping the cheese, but so tread carefully. Remove the fried cheese to a paper towel.
Just a few minutes before sitting down, build your sandwich. Cut the tomato into 4 slices, leaving out the core. Spread the mayonnaise over each slice of bread, then layer 2 slices with the fried cheese and tomato slices. Season with salt and freshly ground pepper to taste, top with the remaining slices of bread, and take one enormous bite after another.
See the full recipe here.