Tomato and Cheddar on an English Muffin
I received a new cookbook for Mother’s Day, “Old-School Comfort Food” by Alex Guarnaschelli. Alex has created the most mouth-watering sandwich!! (I have slightly adapted it.) I can’t wait until my tomatoes are ripe in my garden.
- 1 Thomas’ English muffin, split open
- 1 (3/8-inch-thick) slice tomato
- Kosher salt and cracked black pepper, opt.
- Pinch of sugar, opt.
- 1 thick slice extra-sharp Cheddar, (make sure it covers English muffin)
Toast the English muffin until it is lightly browned. Butter hot muffin right out of the toaster with lots of butter so it melts down into the nooks and crannies.
Season the tomato slices with salt, pepper, and sugar, if using.
Layer the cheese on the bottom half of the muffin. Top with the tomato. Put the muffin top over it and press down until some of the juice leaks out of the tomatoes. Close your eyes. Pretend you’re eight year old. Enjoy.
“We are shaped and fashioned by what we love most.”