Rob, I just want to welcome you to this group and hoping you will get many responses. For the last 18 years (happily) I have lived on wooded and shaded property and I do miss gardening, canning, and sometimes sunshine.

It is with great joy that I saw the phrase urban gardener in which I am familiar with the trend.

May your crops be bountiful!

I believe this can be an interesting thread. Best wishes to you.

Hi RobP,

A few years ago, a group attending a conference had requested some non meat items available during their meeting.

One of the things I offered was a grilled tomato and cheese sandwich.

I started with some Artisan bread of different types - hard crusted and sturdy. Ryes and pumpernickels stand up very well with grilling and don't go too flat.

On thick slices of the bread, I spread a small amount of an olive/sun-dried tomato tapenade.

Add several slices of home grown tomatoes (again thick cut), to the bread.

Next, I used three types of cheese - all white. In this case provolone, pepper jack, and a little feta (crumbled)

It's important to minimize the amount of the cheese. First, there are three distinct flavors - mellow, tangy, and hot. They have to be able to blend well with each other and the tomatoes.

Besides, the tomato should be the star of this show.

Next I added small strips (cut lengthwise) of scallions to the sandwich.

Close it up, rub both sides with a fresh garlic clove and pan fry it in a light butter, olive oil mixture.

This sandwich went over so well that I added it to our menu with different, endless, variations.

Cheers,

Bmichael

I need my own private chef.....this makes me hungry...

Thanks Bmichael!

Your sandwich sounds delicious. I appreciate your sensibility of nuance in flavors rather than overpowering the main ingredient.

I will definitely have to give it a try.

Once my tomatoes are ripe, that is...