The Lt
Ingredients
Instructions
- Cut an X on the top of the tomato. Blanch in boiling water for 10-15 seconds and place in ice water to stop cooking.
- Peel tomato and slice horizontally into 3/4 inch thick steaks. Set aside.
- In a blender, add blanched basil and slowly stream in 1/2 cup extra virgin olive oil and lemon zest. Blend until smooth and set aside.
- Split and toast the ciabatta until golden. Rub the toasted bread with a cracked garlic clove.
- Spread basil mayo on the upper portion of the bread.
- Dress tomato steak with lemon juice and olive oil. Place tomato steak on the bottom portion of the bread, then season generously with Maldon salt.
- Top with watercress and close the sandwich.
Nutrition & Diet Analysis (per serving)
517
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).