Andy Baraghani’s Tomato Toast reinvents the classic sandwich with grated garlic-infused mayo and lemon juice. Served open-faced on toasted country bread, it’s topped with juicy tomatoes and a flavorful mix of sesame seeds, sea salt, pepper, lemon zest, olive oil, and Aleppo pepper. A simple yet sophisticated summer treat.
Tomato season is here, and we’re celebrating with a week of mouthwatering tomato sandwich recipes! Kicking off with Ina Garten’s Tomato Sandwich with Basil Mayonnaise, featuring garlic-basil-lemon infused mayo on rustic bread topped with ripe heirloom tomatoes.
Edy Massih’s Chicken Shawarma Wraps feature shredded chicken with yogurt, toum, shawarma seasoning, and more, all rolled in lavash baked until crispy. This quick, flavor-packed dish can be made even faster with store-bought rotisserie chicken, toum, and pickled veggies. Drizzle with tahini for the perfect finish!
Today, I’m sharing how each of Ina’s burger recipes stack up. Ina has only four burger recipes, but Laurent Tourondel shared two additional ones on the show, which I’ve included.
To recreate this iconic grilled cheese, sourdough bread is stacked with Jarlsberg and cooked low + slow achieving a golden crust and melted cheese. A touch of Dijon is the perfect finishing touch.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: American cheese Pricey Ingredients: —Hard-to-find: — Recipe on Bon Appetit.
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: CroissantPricey Ingredients: —Hard-to-find: — Recipe on NYTCooking.com
Rating: 5/5 How Easy Is That: EasyStore-Bought Is Fine: ciabatta rolls Pricey Ingredients: —Hard-to-find: — Recipe on NYTCooking.com