The LT

By • September 7, 2017 0 Comments

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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

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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
  1. 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.
  2. Peel tomato and slice horizontally into 3/4 inch thick steaks. Set aside.
  3. 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.
  4. Split and toast the ciabatta until golden. Rub the toasted bread with a cracked garlic clove.
  5. Spread basil mayo on the upper portion of the bread.
  6. 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.
  7. Top with watercress and close the sandwich.

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