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.
Showing out of comments
Showing 0 out of 0 comments