Tomato Sandwich with Basil Aioli

For a few summers in college, I worked at a peach orchard and vegetable farm on the Eastern Shore of Virginia. It was there I had my first heirloom tomato and subsequently, my first heirloom tomato sandwich. We kept a sleeve of white bread on a shelf beneath the register in the farm store, and Duke's mayo in the walk-in among bushels of corn and peaches. Those sandwiches were some of the best I've ever had. This tomato sandwich is a nod back to those of yore, but with a bit of an elevated twist.

The creamy basil aioli adds a fragrant twist, while the goat cheese provides a sweet creaminess. Nestled atop a slice of Market bread, this sandwich is a celebration of the simple joys of summer.

• Sarah Gorman

Ingredients

4 slices of Market bread, toasted*

2 large ripe tomatoes, sliced*

Goat cheese*

Salt and pepper, to taste

Basil aioli

• 1/2 cup mayonnaise (preferably Duke's)

• 1/4 cup fresh basil leaves, chopped*

• 1 garlic clove, minced*

• 1 tsp lemon juice

• Salt and pepper, to taste

*These ingredients can be found at the Harrisonburg Farmers Market

Method

1. Prepare the Basil Aioli: In a small bowl, combine the mayonnaise, chopped basil, minced garlic, and lemon juice. Season with salt and pepper to taste. Mix well and set aside.

2. Toast the Bread: Lightly toast the slices of bread until golden brown.

3. Assemble the Sandwiches: Spread a generous layer of goat cheese on each slice of toasted bread.

4. Add Tomatoes: Layer the tomato slices on top of the goat cheese.

5. Drizzle with Basil Aioli: Spoon the basil aioli over the tomatoes, letting it drizzle down the sides.

6. Serve: Enjoy immediately while the bread is still warm and toasty!