The LT
Author Notes: This sandwich, showcasing peak-season farmers market tomatoes, is from the Daily Provisions kitchen in New York City. With oven-fresh ciabatta as its canvas, and tomato steak juices basting the bread, it only tastes better if some time passes after layering ingredients. Want to savor this burst of late-summer goodness on a last-minute picnic? Go ahead and order The LT through Caviar. —Food52
Makes 1 sandwich
- 1 large beefsteak tomato, heirloom if possible
- 200 grams basil, blanched and squeezed dry
- 1/2 cup extra virgin olive oil
- 1 lemon, zested
- 2 cups mayonnaise
- 1 handful watercress
- 1 garlic clove
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Maldon salt, to taste
- Cut an X on the top of the tomato. Blanch in boiling water for 10-15 seconds and place in ice water to stop cooking.
- Peel tomato and slice horizontally into 3/4 inch thick steaks. Set aside.
- In a blender, add blanched basil and slowly stream in 1/2 cup extra virgin olive oil and lemon zest. Blend until smooth and set aside.
- Split and toast the ciabatta until golden. Rub the toasted bread with a cracked garlic clove.
- Spread basil mayo on the upper portion of the bread.
- Dress tomato steak with lemon juice and olive oil. Place tomato steak on the bottom portion of the bread, then season generously with Maldon salt.
- Top with watercress and close the sandwich.
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Sandwiches
Topics: Sandwiches
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