Tomato and Mozzarella Sandwich

Susan Pachikara (COPYRIGHT 2011)

This time of year tomatoes can be found ripening all over the community garden. The squirrels, birds, and other critters vie for their fair share. So it's important to act fast if you want to eat any of vine-ripened fruit. I planted three heirloom tomato plants the year I got my plot. I hoped to freeze enough to last me over the winter, but ended up with half a dozen or so. The rest were poked by birds or plucked by squirrels who left a trail of the half eaten fruit into bushes. One morning, I saw a squirrel grasping a grape tomato pole to pole and feasting on it like a cob of corn. It was humbling to have worked so hard for such a small harvest. But it was also a testament to the fine taste of the animals in the garden who find no reason to pass up the sweet flavor of summer tomatoes. I resolved to raise a larger crop the next year.

Susan Pachikara (COPYRIGHT 2011)

I rely on tomatoes for many dishes, including South Indian staples that require sauteing an onion, some ginger and garlic and tossing in a cup or so. In the summer, I love to eat tomatoes raw so I often use them in salads or sandwiches. Last week, I got a lovely log of mozzarella cheese and decided to throw together an Italian-style sandwich.

Susan Pachikara (COPYRIGHT 2011)

I sprinkled a few slices of the cheese with salt, black pepper, garlic powder and a dash of fine French olive oil. After it had marinated for about 30 minutes, I placed the cheese on a whole wheat roll and layered it with a few leaves of fresh basil and oregano which added dimension.

Try to find fresh oregano if you've never had it. It has a subtle yet refined taste and provides more anti-oxidants that any other herb. Also, if all you have is mature basil consider blanching it as suggested by Saveur to temper the strong taste of licorice. Next year, I plan to plant my basil later in the spring so I can feast on tomatoes and younger basil.

Susan Pachikara (COPYRIGHT 2011)

Finally, I chopped up a handful of cherry tomatoes and layered them on top. I ended up with a sandwich so full-flavored that I couldn't resist eating half of it standing next to the cutting board.

Susan Pachikara (COPYRIGHT 2011)