Dad's Open-faced Broiled Tomato Sandwich

By Gail Foley

One of my earlier memories of my father is of his tomato garden. He would grow these large Beefsteak tomatoes - most often Big Boys. This is what he made with the first ripe tomatoes.

1 slice Bread

1 slice American Cheese

1 slice of a large fresh Tomato

Malt vinegar

Ground black pepper

Preheat oven broiler.

Lightly coat a small sheet of aluminum foil with canola oil spray.

Assemble sandwich on foil – Lay down bread, then cheese, then tomato.

Put under broiler, a couple of inches from flame. Watch it carefully!

When cheese is browned, remove from broiler to plate.

Sprinkle with malt vinegar and pepper.

It is easier to eat with a fork, but have some fun trying to pick it up and eat it like a sandwich!

I should note that Dad's bread of choice was Wonder Bread. I favor a heartier bread and would recommend Sourdough, Italian or French bread. I have also liked it on various wheat breads.

My Favorite Raisin Bread and Cheddar Sandwich

By Gail Foley

I have enjoyed this sandwich since I was a child. It is probably the first recipe I created. The combination of sweet and salty, sour and bitter is a delight to the taste buds. The combination of crunchy, gooey and creamy textures is also pleasing. It is better at room temperature, when the bread and raisins are soft and the cheese is creamy.

2 slices Raisin Bread (Frosted even better!)

French’s Prepared Yellow Mustard

1 thick slice Extra Sharp Cheddar Cheese

Generously cover one side of each slice of bread with mustard.

Lay cheese on one slice of bread and cover with other slice of bread - mustard inside.

Cut diagonally into wedges and enjoy!