Tomatos- No, not sauce…….

SANDWICH’S, what to do with the ones that didn’t make the cut, for the sauce.  I love all things tomatoes, but I am the WORST tomato grower ever, I mean WORST.  This year we planted three different varieties The sauce/ eating tomato I can’t remember the name of,  Sun Gold ( Orange Cherry) and Golden Pear(Yellow pear-shaped, small), but I still have not managed to get them in the right location in my yard.  We have a lot of animals- deer, rabbit’s, woodchucks, you name it we have it, so it makes planting a garden a little tough, then taking into account all the tree’s and when and where the sun hits, it daunting.

The deer, up close and personal with the tomato plants.

Anyways, the plants are doing well, and we are getting enough tomatoes to have my favorites, Panzanella, Open face tomato sandwiches, and the newest one I made tonight Grilled Eggplant and Tomato sandwich.  YUM.

Here’s the recipes for both:

Open Face Tomato Sandwich


2 Slices French Peasant Bread ( you could use any types of bread- this is just what I prefer)

2 med tomatoes sliced

4-6 slices cheddar cheese ( I like extra sharp)

2 TBS Balsamic Vinegar

Open Face Tomato

1 TBS Olive Oil

2-4 Basil leaves chopped


Put tomato slices on bread and toast in toaster oven or under broiler for 3-5 minutes, when bread looks lightly toasted and tomato looks a little cooked, add cheese and toast/broil until melted and bubbly. Drizzle with Balsamic, Olive Oil and a sprinkle of basil.  Grab a fork and knife and enjoy.

Grilled Eggplant, Tomato Sandwich


1 Med Eggplant

1 C Spinach,washed and dried

1 Medium tomato

1/3 C cream cheese ( you could also do a goat cheese mixture) Room temperature

10 Basil leaves (more or less depending on your liking)

1/4 C Olive Oil

2 Slices French Peasant Bread

Salt and Pepper to taste

Eggplant and Tomato Sandwich


Heat Griddle/grill or whatever cooking surface  you choose for cooking eggplant.  Today I used my electric griddle heated to 300.  Wash eggplant, slice in rounds .  Chop basil and divide in half, put half basil in with Olive oil and coat eggplant- cook on griddle about 3 minutes each side.  Meanwhile, mix the rest of the basil, with the cream cheese, slice tomatoes, and toast bread .  Assemble sandwich, Spread cream cheese mixture onto toasted bread, then layer eggplant, tomato and spinach.  Slice in half and enjoy.


3 Comments Add yours

  1. Jes says:

    Emma – if you don’t want to put a permanent fence around your garden to keep out the animals you could try draping bird netting over the plants. It is a pita to work with but it does a pretty good job protecting the plants. We had to install a permanent fence because it is not worth all the effort otherwise. The first year I gardened here every.single.plant was eaten. Ugh!

    1. Emma says:

      Jes- we are trying to plan our garden, but the really sunny spot in our yard is also the only spot a possible addition could go. So we have to work out all the plans. I do have a little fenced in spot for lettuce and herbs, but that got taken over by weeds:( So I opened it up to the bunnies and they seem very happy. Glad your garden is going well. You’ll have to do a guest blog- about your first year with a BIG garden. I don’t know how you managed it all.

  2. Jes says:

    I’d be happy too! I should really start my blog again but I just haven’t had the time!

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