As you know, I'm new to the South. Though my wife is originally from South Carolina, there are still things that I run across which make me say "HUH??"
So, this Wednesday when Kathleen Purvis from the Observer wrote an article on Tomato Sandwiches, you could hear an audible "HUH??" emanate from my lips.
White bread with only tomato and mayonnaise? Where's the bacon? The lettuce? The yummy stuff??
Apparently, I think like those darn Yankees, who according to the article, think the same thing.
However, towards the end of the article Purvis listed some Tomato Sandwich recipes that resonated with the California Boy in me. Brie? Dijon Mustard? All RIGHT! Now, we're cookin'!
So, below is the recipe that Purvis borrowed from Cooking Light Magazine. I've made some minor modifications, so that it sounds even better to me. I hope you enjoy it as much as I plan to:
1 clove garlic (cut in half)
1) Heat pan over medium-high heat. If pan not Teflon coated, use small amount of butter or oil
2)Drizzle each slice of bread with olive oil, and rub cut side of garlic on both sides
3) spread small amount of Dijon mustard on one side of one slice of sandwich.
4) Top mustard with thin (or slightly thicker) slices of brie, spinach, and slices of tomato
5) Top with remaining slice of bread
6) place sandwich into pan, about 2 mins per side. Until each side is golden-brown, crunchy, and cheese is melted.