This "recipe" is not really an original recipe of my own. It is one that people have been making for decades ( I assume) and it is one that my husband has inspired me to make again and again. It is so easy, full of fresh summer yumminess, and not to mention nutritious. I think I should title this recipe, "Matt's ELT sandwiches" because he is the brains behind this operation, and loves to go on and on about how fabulous these sandwiches are. I couldn't agree more!
I decided to post this recipe idea (and some delicious pics) and how to make it because of the abundance of fresh tomatoes this season. In my own garden, we have about 30 tomato plants and they are just starting to turn ripe. We have had HUGE green tomatoes on the vines for weeks, and now they are just starting to turn orange, and now red. So exciting! I grew these plants from little seeds in our basement in March, and then planted them in our newly tilled back yard the last week of May. I can't help but get a little sentimental about them. They are like your babies that have been planted and grown into such beautiful fruit. There is something wonderful about growing your own food (of course, with the help of water, good soil, prayer and God's grace!)
We are about to have tomatoes coming out our ears in the next few weeks. I am going to try my hand at canning some, and then maybe some salsa, and then maybe some sauces and salads. I can't believe how big some of these heirloom tomatoes are. Some are as big as my face! They are just simply beautiful. I never really loved tomatoes until now. They have stole my heart and I can't help but smile.
Here is my most favorite way to eat fresh, ripe and dripping juicy tomatoes...
E.L.T. Sandwich Recipe (for one, can be doubled and tripled)
2 pieces of your favorite gluten-free bread- I used Sami's Millet and Flax Bread, not certified gluten-free, but my absolute favorite GF ingredient bread that I can buy from my local health store.
Put the broiler on 500 degrees in your oven, and place the pieces of bread on parchment paper on a baking sheet. Brush the bread with olive oil, and sprinkle some garlic powder over the oil. Then, put in the oven/broiler for 1-2 minutes until it is crispy and toasted. Keep a close on on these, they can quickly burn if you don't watch it. Turn and just toast the other side of the bread if you prefer extra toasty-ness. Then, cover your toast pieces with some fresh, real mayonnaise.
In a cast iron skillet, fry 2 free-range organic eggs in a little olive oil or ghee. Fry for 1-2 minutes on one side...till the whites are cooked and bubbling. Sprinkle with a little sea salt and black pepper and then turn the egg over to fry on it's front side. Cook for another 1-2 minutes. If you like your eggs runny, then do not cook the yoke, if you want to have a less messy sandwich and cooked yoke, then break the yoke bag and cook thoroughly. Personally, I like my yokes a bit runny, so I pull the eggs from the skillet right after the whites are cooked.
Then, thinly slice your juicy tomato
And wash and dry your fresh favorite lettuce leaves
And, then you assemble:
-Toasted garlic bread with real mayo spread on 1 or both slices
-2-3 pieces of fresh lettuce
-a large serving of fresh tomato slices
-and 2 fried eggs
additional ingredients for those that like meat and dairy:
*fried organic turkey or pork bacon
*organic cheddar goat cheese
Well, you know what I will be eating for a few weeks while the tomatoes are perfectly ripe. This sandwich is perfect for any meal, and is so quick and easy you will have the kitchen cleaned up before you normally finish dinner. Plus, why not get out for an evening walk?! Summer is quickly leaving us. So enjoy it this season for all it's gifts... and eat some fresh juicy tomatoes in your favorite way :)
Much love to you!