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Add a photoServings: 4
Ingredients
- 2 lrg tomatoes peeled
- 4 slc Italian bread, 1/2" thick
- Â Â Extra virgin olive oil spray for spraying bread
- 3 Tbsp. mayonnaise
- 8 lrg basil leaves minced
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 8 slc goat cheese, 1/4" thick
Directions
- Prepare charcoal or possibly gas grill or possibly traditional smoker for Indirect smoking on Low Heat (follow instructions in owner"s manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or possibly mesquite wood chips or possibly chunks.
- Place tomatoes on cooking grate of fully smoking grill or possibly smoker. Smoke 1 1/2 hrs over charcoal or possibly 10 to 12 min over gas; remove. Refrigeratetomatoes in refrigerator.
- Meanwhile, spray bread with extra virgin olive oil. Place bread oil-side down on cooking grate. Grill Directly 2 to 3 min or possibly till toasted; remove.
- Spread toasted side of each bread slice with mayonnaise; sprinkle with equal amounts of basil. Cut each tomato into 4 slices; place 2 tomato slices over basil on each bread slice. Sprinkle tomatoes with salt and pepper. Top each sandwich with 2 slices of goat cheese.
- This recipe yields 4 servings.
- Wine Recommendation: Smoked tomatoes and California Zinfandel. Sufficient said!
- Beer Recommendation: A smoked porter will bring out the fruitiness of the tomatoes while keeping the wonderful smoked flavor company.
- Comments: Take time to savor every bite of this extra-delicious sandwich made special with smoky overtones.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 277 | |
| Calories from Fat 89 | 32% |
| Total Fat 10.09g | 13% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 620mg | 26% |
| Potassium 282mg | 8% |
| Total Carbs 39.42g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.85g | 3% |
| Protein 8.27g | 13% |
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