Martha’s Open-Faced Grilled Tomato Sandwiches
I first made this sandwich for my wife, Martha, years ago, and she frequently asks for it whenever our tomato plants come into season. I can’t blame her: Tomatoes on toast with Duke’s mayonnaise (and please use Duke’s, even if you have to order it from Amazon... it’s just the best).
Do me a favor too and eat this sandwich with your significant other over a bottle of nice Champagne. I don’t care how big and tough you think you are, your ass will thank me later. So pop the Champagne and eat!
2 open-faced sandwiches
- Cut the tomato into 3/4-inch-thick slices. Refrigerate until well chilled, at least 30 minutes.
- In a small skillet, heat the hemp hearts over medium heat, tossing constantly, until the hearts start to turn brown and smell nutty, 2 to 3 minutes, but trust your eyes and nose more than a timer. Remove from the heat and toss the hearts for another 30 seconds, then transfer to a bowl and set aside. Prepare a medium-high grill (4 to 5 seconds using the Hand Test). Clean and oil the grill grates well.
- Brush both sides of each tomato slice with the olive oil and season with fleur de sel. Grill the tomatoes until lightly charred on one side, about 3 minutes, then flip and grill until the other side is lightly charred, about 3 minutes longer. Meanwhile, brush both sides of the bread with mayonnaise and grill until toasted, 1 to 2 minutes per side.
- To assemble, sp Top with a tomato slice and sprinkle with toasted hemp seeds and fleur de sel. Serve.
