Doubly Good Tomato Sandwich

The best garden tomatoes of the season taste great any way you eat them, including right off the grill on a sandwich doubled-up in flavor with sun-dried tomatoes. We grill ripe tomato slices on higher heat than most vegetables to sear their juices into the surface as quickly and thoroughly as possible without burning the delicate fruit.

 

SERVES 4

 

SUN-DRIED TOMATO PESTO

½	cup drained oil-packed sun-dried tomatoes
3	tablespoons minced fresh basil
2	tablespoons fresh-grated Parmesan cheese
1½	tablespoons minced fresh parsley, preferably Italian flat-leaf
1	medium shallot, chopped
½	teaspoon salt
¼	teaspoon Tabasco sauce or other hot pepper sauce, optional
½	cup extra-virgin olive oil or ¼ cup extra-virgin olive oil plus ¼ cup oil drained from the sun-dried tomatoes
2½	pounds large, juicy height-of-season tomatoes, preferably a combination of red and yellow
	Extra-virgin olive oil
8	slices sourdough or country bread
	Salt and fresh-ground black pepper
	Watercress or arugula, for garnish

Prepare the pesto, first mincing the sun-dried tomatoes in a food processor. Add the basil, Parmesan, parsley, shallot, salt, and Tabasco sauce and combine until a thick purée forms. With the processor running, pour in the oil in a slow, steady stream and process until incorporated. Reserve the pesto. (The pesto can be made ahead and kept covered and refrigerated for at least a week. Bring the mixture back to room temperature before proceeding.)

Fire up the grill, bringing the temperature to medium-high (3 seconds with the hand test).

Just before grilling, peel the tomatoes if you wish, and slice them into ½-inch slabs. Coat the slices with oil.

Immediately place the tomatoes on a well-oiled grate before they have the chance to lose additional juice. Grill the tomatoes uncovered over medium-high heat for 3 to 4 minutes, turning once, until hot and browned on a few edges. If grilling covered, cook for 6 to 7 minutes, turning once midway.

Make the sandwiches with the tomatoes hot or at room temperature. Spread a tablespoon or two of the pesto on each slice of bread. Arrange the tomatoes neatly on half of the slices, dividing out the yellow and red among the sandwiches if you used both colors. Salt and pepper the tomatoes, scatter the watercress on top, and add the remaining bread. We like Olive Oil Dills on the side. Leftover pesto can be saved for additional sandwiches, tossed with pasta, spread on a pizza, or served over fresh goat cheese or cream cheese with crackers.