What all sandwiches should aspire to be

This sandwich was so damn good I'm sure I will be pining for it mid-winter. And it was really easy to make and packed really well to take to work for lunch. Well, I'm currently between jobs, but that's what my husband said. We ate it for two days, and was just as good on the second day, although the bread was getting a little softer.

I based my recipe off of "A Big Tomato Sandwich" from Local Flavors by Deborah Madison.


Tomato Sandwich
Serves 4

8-12 inch round loaf (I used a black olive thyme loaf from Firehook, a bakery in my 'hood.)
2 or more big ripe tomatoes (I used 2 big heirlooms, a Brandywine and a Nebraska Wedding)
1 red pepper, roasted, peeled, and chopped
3.5 ounces goat cheese
6 slices Genoa salami from the deli
Herb vinaigrette (below)

Slice the top third off the loaf of bread. Pull out the inside crumbs of the top and bottom bread to make the loaf hollow. Brush the herb vinaigrette on the inside of the bread, then layer with tomato, pepper, cheese and more vinaigrette. Make a layer of salami and then push down to pack it in tight. Repeat with remaining ingredients. Put the bread "hat" back on. Wrap it in foil, then smoosh down the top to get it all nice and packed in. Cut it into 4 pieces, and share with people who you really like. (If you are taking it for lunch, only cut as many pieces as you'll use that day. Wrap it in foil for easy transporting.)

Herb vinaigrette

1/4 cup basil leaves
1/4 cup chopped garlic chives (you could also finely mince a clove of garlic)
2 tablespoons chopped parsley
1/3 cup olive oil
4 teaspoons red wine vinegar
salt and pepper

Whisk all the vinaigrette ingredients together.