I discovered this combination twenty years ago and still look forward to it every summer. This year, I thought it was history due to the absence of gluten in my life now, but a friend turned me on to what I have found to be the most passable gluten free bread out there, Udi's. It will surprise you. So now, this summertime classic is back on the menu!
Toast two slices of bread. Let cool for a minute, add mayonnaise, thick slices of fresh tomato, sea salt, black pepper, and dried Italian seasoning. I know, you'd think it should have fresh basil because it's so readily available in the summer... but this is more about a food memory for me. Twenty years ago in my area there was not a lot of fresh basil to be found. It wasn't in every garden the way it is now. I think the Italian seasoning makes it! Serve this open faced.
Tomato heaven... I promise.
