Thumbing through one of my favorite cookbooks the other day, Deborah Madison's Local Flavors, I came to the stunning realization that I hadn't yet had one of summer's best treats this year. Madison presents a tomato sandwich of epic porportions, made in a hollowed-out round loaf of bread, layered with herbs and oil and cheese and...
Shoot. I never go to that much trouble on a tomato sandwich.
Here's mine: Sliced nice bread (we're kinda stuck on PANoRAMA from the farmers' market; this time we used their sweet batard). Slather with mayo (c'mon, admit it, you use Best Foods; I do). One layer of sliced cukes (found some amazingly crisp, obscenely huge Armenian cucumbers from a guy who grows them in Nicasio; no peeling required). One layer of sliced, drippingly ripe tomato. Shower with salt and pepper. Cover with the second piece of bread.
Now here's the money shot: Serve this sandwich on a paper plate, or even better, a styrofoam plate. I don't know how these ozone-killers ended up in my house — probably leftovers from a potluck picnic (I'd never buy them myself) — but, ever-so-voilà!
Lick juices running down arm.