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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Ingredients
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1
large beefsteak tomato, heirloom if possible
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200 grams
basil, blanched and squeezed dry
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1/2 cup
extra virgin olive oil
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1
lemon, zested
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2 cups
mayonnaise
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1 handful
watercress
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1
garlic clove
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2 tablespoons
extra virgin olive oil
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1 tablespoon
lemon juice
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Maldon salt, to taste
Directions
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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.
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Peel tomato and slice horizontally into 3/4 inch thick steaks. Set aside.
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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.
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Split and toast the ciabatta until golden. Rub the toasted bread with a cracked garlic clove.
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Spread basil mayo on the upper portion of the bread.
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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.
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Top with watercress and close the sandwich.
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