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Monday, July 25, 2011

Open Face Tomato Sandwiches with a side of Cucumber Salad

So this horrible heat wave has inspired me to create fresh and delicious dinners without weighing the hubby and I down.  Nothing is better than a fresh tomato from the garden, and this is another way to use the excess of tomatoes without doing another caprese salad.  The cucumber salad is an amazingly fresh salad to keep you cool during the hot summer months.

Open Faced Tomato Sandwiches  

4 Slices of Four Cheese Texas Toast
1 Tomato sliced into 4 slices
2 Tablespoons shredded basil
4 tablespoons crumbled blue cheese
4 tablespoons Balsamic Vinaigrette
Salt and Pepper to taste

Bake Texas Toast according to package directions.  Remove from oven.  Preheat broiler.  Top toast with basil, tomato, and blue cheese.  Salt and pepper to taste.  Return to broiler until tomato is seared (Watch for this to happen - it's easy to lose food u[ in smoke to the broiler gods!!!)  When seared, remove from oven and top with balsamic vinaigrette.  Serve warm and accompany with cucumber salad (recipe to follow).

Cucumber Salad

2 medium sized cucumbers, cut into chunks
2 tablespoons Greek yogurt
1/4 teaspoon celery seeds
dash garlic powder
freshly ground black pepper to taste

Place cut cucumber in colander and salt generously.  Drain 30-60 minutes.  Squeeze out excess water and transfer cucumber to bowl.  Add yogurt, celery seeds, garlic powder, and black pepper.  Stir to combine.  Refrigerate until time to serve.  

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