End of sun-warmed Minnesota tomatoes and I'm soaking up every one in or on something luscious. Skip the cheese, add garlic to the pan, and have a crusty, garlicky, tomato on grilled country bread. —Alyce Morgan
each: butter and olive oil
each: kosher salt and fresh ground pepper, divided
clove garlic, minced
sturdy, rustic bread
large, thick slice ripe tomato
In This Recipe
Warm butter, oil, garlic, and a sprinkle of fresh ground black pepper over medium-low heat in a heavy skillet for two minutes or so until garlic is softened. Meantime, spread each slice bread with half-teaspoon mayonnaise and place each piece clean side-down in the skillet. Lay the slice of tomato on one slice of bread and sprinkle with salt and pepper. Let cook a minute or two (to help toast more quickly) before topping tomato with the other slice of bread.
If possible, weigh the sandwich down with a foil-covered brick or a grill press. Let cook until well-browned on one side. Remove brick or press. Turn sandwich over, replace brick, and cook until the other side is toasty and the tomato slice is warm.