Heirloom tomato caprese sandwiches
Sandwiches
Tennessee tomato season is in full swing. And I've forced myself to take a breath. And enjoy it. Because I've been waiting for this moment all winter. For this sandwich. And nothing, not even a measly cookbook, is going to get in my way. What is perfection if not a ripe Cherokee Purple? Or a gigantic Green Zebra? Or a Pink Brandywine? So sweet. So juicy. So satisfying. You know you've got a good tomato when the juices dribble down your chin, and it's all you can do not to eat every last slice before it even makes it to the sandwich. Heck, I'd give up sugar for an endless supply of ripe tomatoes. Ok, maybe not, but the fact that I'd at least consider it is saying something. And the perfect way to use this ripe perfection is sandwiched between tender, peppered foccacia bread, piled high with fresh mozzarella (how fresh? Handmade by Tom just this morning!), drizzled with good Italian olive oil, and sprinkled with bright basil leaves. It's almost poetic. I love where we live. We're in a
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