Chef Albertos Tomato Sandwich Recipes

Steps:

• Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread. Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper. Add two more slices of tomato and sprinkle with remaining salt and pepper. Place second slice of bread, mayonnaise side down, on the top.

Steps:

• Preheat broiler.
• Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick.
• Stir the zucchini and basil into the beaten eggs. Season with salt and pepper.
• Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature.
• Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp.
• Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.

Steps:

• Preheat a deep fryer with canola oil to 375 degrees F. You can also use a cast-iron skillet filled halfway with canola oil.
• In a skillet set over medium heat, cook the bacon until crispy, about 10 minutes.
• In a shallow dish, add the flour and season with some salt and pepper. In a second shallow dish, add the eggs and lightly beat. Dredge the tomato slices in the flour then in the eggs and again in the flour.
• Fry the battered green tomato slices until golden brown, 2 to 3 minutes.
• In a large skillet set over medium heat, add a tablespoon of the canola oil. Add the fried green tomatoes to the skillet, stacked 2 high. Cover the stack with 2 pieces of the cheese and let melt, about a minute. Repeat with the remaining stacks of tomatoes and cheese, adding another tablespoon of oil halfway through.
• Spread some mayonnaise onto both sides of a bun and layer with a stack of fried green tomatoes covered with melted cheese, 2 slices of crispy bacon, lettuce and top with top of the bun. Repeat for the remaining buns and tomato stacks, and then serve hot.

Steps:

• On pita bread, layer tomatoes, Cheddar cheese, mayonnaise, salt, pepper, and lettuce. Serve right away!

Steps:

• Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
• Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, bring the tomatoes to a boil. Cook until most of the liquid is evaporated, about 5 minutes. Reduce heat., Stir in the cream and basil; heat through (do not boil). Drain pasta. Add pasta and Parmesan cheese to sauce; toss to coat.

Steps:

• Cook pasta in a large pot of boiling water, adding peas just before pasta is done. Drain.
• Combine tomatoes, sour cream, parmesan, and 1/4 cup reserved juice. Add pasta and peas. Salt and pepper to taste.