The toasted tomato sandwich with grilled mushrooms and spices is a definite by-product from my love of the “TTS”. The Toasted Tomato Sandwich. Something I remember in clear and rich detail about summertime, tomatoes, and my mom. It wasn’t a summer day if my mom didn’t make one for lunch, or snack. They were the simplest, most satisfying sandwich in my opinion that packed a bite full of love and diversity, mostly in part to the tomato.
As our love of tomatoes grew, so did the selection, and the flavor. In the 80’s and early 90’s the heirloom tomatoes had not yet made it on the scene. My mom used to use the plain old red tomatoes or ‘beef steak’. In the mid 90’s, our lives changed for the better when we were introduced to our first varieties of heirloom’s. These were grown organically on our farm. Wow! What a difference in taste-this simple addition or switch of tomato upped this already delicious sandwich to…out of this world!
Today’s inspiration started with my mom’s original (her “T-T-S”), and the additional inspiration from Jamie Oliver. I happened to catch a cooking bit today from him where he was pan searing mushrooms in olive oil and salt. Two of my favorite combinations, olive oil and mushrooms, adding to another favorite, the tomato sandwich. Select a delicious variety of heirloom tomato (such as the black brandy vine that I used) pan sear your mushrooms, then layer it up for a sandwich you are sure never to forget-and don’t forget the most important part here…the ruccola and the spices. I topped this delight off with a pinch of turmeric and cumin, both greatly beneficial spices for our bodies and health.
Toasted Tomato Sandwich with Grilled Mushrooms and Ruccola
- 2 slices bread I used my home-made farmers bread
- 1-2 TBS hummus or veganaise
- 2 large mushrooms crimini, shikati, or whatever else comparable
- 1 – 2 medium tomatoes heirloom black brandywine
- 1 tsp cumin
- 1 tsp turmeric
- 1 clove garlic
- 1 TBS olive oil
- 1 handful arugula ruccola/or chickory
- toast 2 slices of bread, just enough so that it doesn’t get soggy.
- while the bread toasts, cut your mushrooms in half. In a small pan add the olive oil and garlic, and let them heat. When the aroma arises from the garlic, put the mushrooms in face down for 1-2 minutes or until nice and toasted. turn over and cook 1 minute on the other side. Turn off the heat, add a hand full of arugula or (ruccola) to the top of the mushrooms and just let it sit until you are ready to assemble this sandwich.
- Slice your tomatoes, about 4 slices from 1 tomato.
Put a bit of mayonnaise on the bread, layer the tomatoes then put the mushrooms on top with arugula. Now, sprinkle on your spices and add some fresh ground pepper. You can eat this open face, or as a normal sandwich.