"Better Then a Tomato Sandwich" Sandwich

I love the smell of fresh sun-ripened tomatoes, fresh picked from the vine. They are especially good when the warmth of the sun has not yet dissipated. When I'm in a hurry, I make the traditional Tomato Sandwich. Most people have some variation of this.

Traditional Tomato Sandwiches are simple. They consists of bread, mayo, and tomato. I usually add Swiss cheese; I've been known to turn mine into a BLT (with the addition of cheese). But when I have the time, this is when it is time to make the "Better Then a Tomato Sandwich" Sandwich.

The "Better Then a Tomato Sandwich" Sandwich is a layered sandwich using the freshest of tomatoes and Sourdough bread, if you can get it. If not, substitute a type of bread that you like. This sandwich is cooked under the broiler and is served open faced.

"Better Then a Tomato Sandwich" Sandwich

Ingredients

Your choice of bread, thickly sliced (as many as the sandwiches you are planning)

Olive Oil

Slices of garden fresh tomatoes

Fresh basil leaves

Salt

Fresh Cracked Pepper

Mozzarella (Gouda or Edam cheese) slices

Instructions

1. Lightly brush the tops of the bread with olive oil to prevent burning the edges of the bread.
2. Place a layer of the tomatoes on the bread. Salt and pepper as desired.
3. Place leaves of basil on top of the tomatoes (not to many).
4. Top the ingredients with cheese
5. Broil until the cheese is bubbly and starts to become brown.