it’s fall! i’m having a love/hate relationship with this season. i’m super excited for cozy sweaters and leather jackets. definitely not excited to have to wear pants. and as much as i like the wardrobe change, i’m bracing myself to feel perma cold for the next 6 months, considering i find 35 degrees to be a comfortable temperature. i already find this chilly and it’s barely dropped below 20. i’m also starting to get excited for comfort food and i’ve had enough of a break from squash that i’m actually starting to crave it again. but on the other hand, by january when the excitement has passed and i only have root vegetables to stare at for another 4 months, i’ll be whining in every other post (ok, every one if we’re being honest) about how much i despise winter. so, for now, i’m holding on to the last of summer with the abundance of tomatoes, peaches and zucchini while i still can.
i picked up these gorgeous tomatoes when i wandered over to bespoke butchers in a completely hungover state on saturday, because they had posted on instagram earlier in the week that they would be grilling lamb burgers, and i obviously thought that would make my hangover better. turns out, because it was sort of a crappy day, they decided to hold off on the grilling. now, this isn’t the sad story it could have been because instead they were making meatball subs, and oh.my. god (please say this in janice’s voice with me), this was a thing of beauty. fresh ontario pork meatballs with raisins and toasted walnuts, slow cooked in tomatoes with freshly grated pecorino cheese on a blackbird baking co. bun it was probably top 5 sandwiches i’ve ever eaten. hangover cure FOR SURE. (see below for picture. i can’t even look at it without my mouth watering)
anyway, i’m getting off track here. i also bought these wonderful heirloom tomatoes, which went into this sandwich that was definitely also in the top 5 sandwiches list. strong provolone cheese that my nona smuggled back from our italy trip (pro tip: you can freeze cheese! i don’t find it affects the taste at all), is melted on toasted bread, topped with thick, juicy tomato slices, basil and sea salt. the only thing that could have made this better would have been using thick slices of sourdough bread, but i used what i had because i CANNOT allow myself to have another variety of bread in the house right now. it would just be obscene. my best tip for making the most of this sandwich is getting good quality cheese, all you need is a couple of thick slices, but it makes all the difference.
heirloom tomato + provolone sandwich
1-2 heirloom tomatoes, cut into thick slices
4 thick slices provolone cheese
2 pieces of bread
1 tablespoon butter
fresh basil, chopped
sea salt + fresh pepper
preheat the oven to the broil setting. heat a cast iron pan over medium heat, and butter both sides of your bread, using all of the butter. add buttered bread to the pre-heated pan, and cook until deep golden brown and fried on both sides.
remove and place fried bread on a wire rack. top with cheese slices, and cook under the broiler until the cheese is melting and starting to brown.
remove from oven and top with tomato slices, basil, salt and pepper.
serve with terroni chilli peppers and green salad!