Caprese dagwood sandwiches

It’s mid-September, and this week finds me starting my annual tomato panic. The chill in the evening air signals an all-too-soon forthcoming end to my summer garden and the non-stop supply of fresh tomatoes. {Sigh}

In between making and preserving tomato sauce and tomato paste (my late-summer crush) — and this weekend, sweet and spicy tomato jam — I’ve been adding sliced tomatoes to everything and have consumed more caprese salads then anyone should sensibly claim.

But even a tomato greedy girl such as myself craves variety. (And bread. Now that the daily temps are staying well below 90°, I no longer cringe to turn on my oven. Crusty bread will be in my immediate future.)

With tomato and bread cravings in full throttle, it was a short leap to make tomato sandwiches. But instead of just stopping at tomatoes and mozzarella, I raided the fridge and made the Tomato and Sandwich Lover’s tomato sandwich: the caprese dagwood.

I don’t know who discovered the flavor combination of tomato, basil, and mozzarella cheese, but I would support the creation of a life-sized bronze and diamonds monument, sculpted in their honor, and anchored permanently in some gorgeous, summery place. They deserve it.

Tomato and basil — food of the gods.

But for this sandwich, I also had another secret weapon.

I bet you thought I was going to say bacon.

No, bacon’s fabulous and all, but what really gave this sandwich an extra zing was pickles. Specifically, the spicy ginger dill pickles I made last month.

Not a lot — just a few — enough to add a little tangy kick to each bite of tomatoes and mozzarella.

Oh, and a good schmear of balsamic mayo. Heaven.

No matter which way I turned this sandwich, it always seemed to be smiling. And who wouldn’t, stuffed full of tomato, mozzarella, pickles, and bacon?

Karen xo