Vermont Farm Table Cookbook author Tracey Medeiros demonstrates a recipe from her latest cookbook, focused on Vermont products and talent.
Rachel's Caprese Sandwich with Heirloom Tomatoes, Extra-Sharp Cheddar Cheese, and Basil
At Full Moon Farm this sandwich is made with bread from Good Companion Bakery (in nearby Vergennes), extra-sharp cheddar cheese from Cabot Creamery, and heirloom tomatoes and basil from the farm. This sandwich is also called "Rachel's Summer Joy." It makes a delicious luncheon dish and is ideal for a hearty snack.
4 slices 1/2-inch-thick rustic farm bread
4 ounces extra-sharp cheddar cheese, thinly sliced
2-3 large heirloom tomatoes, cut into 1/3-inch-thick slices
8-16 large basil leaves, torn into pieces
Salt and freshly ground black pepper
1. Adjust an oven rack to the top position and heat the broiler. Lightly toast the bread slices. Layer the tomato slices, basil leaves, and cheddar cheese on each slice. Drizzle with olive oil and season with salt and pepper to taste.
2. Place the sandwiches on a baking sheet and broil them until the cheese melts. Serve.