I don’t know what everyone’s problem is with the chicken pox.
Is there anything better than the feeling of scratching something superficially adipose and follicularly tangible into its blood soaked epiphany? (Except maybe the smell of gasoline.)
I know. But anyway. The other night I was sitting outside when my ankle became the sumptuous feast for a gang of hangry mosquitos. Fast forward to now. The feeling of sinking a sharpened, barbed nail deep in the fleshy abyss of my distal pedal skin. Heaven. I don’t mind the itch. But, oooh. The Scratch. Oooh la la.
It got me thinking about other worldly pleasures: The feel of a summertime evening, smelling the burn of a crackling campfire or decorating the Christmas tree while the leaves change color and the autumn air turns brisk, cabernet in hand, Celine on repeat (if you know anything about me, you know I gear up for X-mas mid-September). Or hearing the giggle of that sweet little 9 month old who melts your heart.
And speaking of melting! Is there anything better than melted butter and tomatoes dripping down your chin after sinking your teeth into what is known to be the world’s most delicious open faced sandwich? If you are still searching for the answer – there is not.
Feeds you, just you and drips delightfully down your chin; Takes 10 min
Ingredients for Pan Con Tomate – ‘Bread with Tomatoes’
- Get yourself some fresh sourdough; slice it thick, then cut it in half
- 2 tbsp salted butter
- 1 medium heirloom tomato (or about 15 cherry tomatoes)
- Good quality extra virgin olive oil (not the stuff you cook with)
- 1 large garlic clove, peeled but left whole
- Maldon sea salt
- Black pepper (optional)
Method
Heat a frying pan to medium heat. (This gets a next level award if you have a cast iron and are over a campfire). Meanwhile butter both sides of your bread.
Put the bread in the pan and get a golden crust on all sides ~ 4 min.
Cut up the tomato and pulse in a food processor for 20 seconds.
Once the bread has cooled enough to touch, rub the clove of raw garlic all over it. I do both sides, but I’m a garlic psychopath.
Top the garlic toast with big spoonfuls of puréed tomatoes.
Drizzle with olive oil and lots of Maldon salt (pepper too, if using).
Sink your teeth into this Spanish inspired masterpiece. It’s one of the best things in the world. Just like chickens.
More sandwich needs? Always. Try My Italian Stallion Hoagie. Or Grilled Eggplant Sandwich Tarragon, Pistachio Pesto and Burrata… Or Turkey Crunch Wraps…Don’t wanna make your own? Go to Portillos and order the Big Beef with Hot Peppers.
