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I Could Eat Them All Summer Long Open Face Sandwiches

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“The key to these sandwiches is in the ingredients. If you try to use winter tomatoes, roma tomatoes, packaged cheese, pre-sliced bread, or anything you couldn’t pick up at a nice big farmer’s market, the whole thing will fail. Adjust the type of cheese to your liking. I really did eat these all summer one year with some delicious New Zealand cheese. A salty crust on the bread is the best. The cheese should be high quality and can be either farmer's style or something with some bite, like cheddar.”

Ingredients Nutrition

  • 2 -4 thick slices heirloom tomatoes
  • 2 thick slices fresh rosemary bread
  • 2 thick slices artisanal cheese


  1. Lightly toast the bread slices.
  2. Top each slice of bread with a slice of cheese then a slice of tomato. The tomato and cheese should cover the bulk of the bread.
  3. Savor the flavor.

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