Few things make me miss gluten but this sandwich is one of them. It just isn't the same without the bread. When I could eat gluten, I'd eat this on crackers, but mostly in whole wheat pita pockets while hanging over the kitchen sink. Anyone who loves Tomato sandwiches knows what I'm talking about.
2 Whole Wheat Pita Pockets
2 medium-big juicy, flavorful, vine ripened, from your own backyard, summer tomatoes
Mayonnaise, not light-and nothing with junk, I'm talking about 5 ingredients or less
Ground Cayenne Pepper (You can make your own! Harvest your Cayennes when red and
string them by the stem, hang dry. When dry, blitz them to a
powder in a food processor or coffee grinder.)
Fresh Parsley, chopped, ideally also from your backyard
Salt
Start by toasting the pita. While hot, spread a dollop of Mayo inside the pocket and sprinkle liberally with Cayenne pepper. Add a small handful of chopped parsley. Slice the tomatoes and stuff as many as you can into the pita. Salt as you go.
I don't think you'll be able to eat more than two. And you really need to assemble and eat, over the sink. I can't really explain how this sandwich came into being but I'm sure it had something to do with my Hummus toppings. Long ago I began topping my Hummus with Olive oil, cayenne pepper, chopped parsley and Tomatoes (and sometimes cucumber), and eating with toasted whole wheat Pita. So, if you're not a Mayonnaise fan, try making Hummus sandwiches. See my previous recipe for Hummus. For me this sandwich is my favorite way to enjoy the summer crop of tomatoes. Also read my latest post, Midnight Salsa.
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