Instagram convinced me to buy Molly Baz’s cookbook. Sure, people were raving about it all over the platform, but it was watching this video of Baz racing through the simple recipe that made me want to make it…and when I was wowed with the result (which took mere minutes to make) I knew I had to own this cookbook. I need more where this came from.
While toasting some crusty bread, mix mayo with smoked paprika, 1 clove fresh garlic (grated on microplane), and salt. Spread the mayo on the toasted bread, shave extra sharp white cheddar atop the mayo, layer on sliced tomatoes, sprinkle flaky salt and pepper over the whole thing, and drizzle with olive oil. Throw on chopped chives if you got ’em.
This is such a summertime lunch treat. Is this a Southern thing? I don’t know, but I’ve always found a mater sandwich so satisfying in the summer and this is just the ideal version.
Notes: I made sure to use an heirloom tomato because it’s summer and they’re gorgeous, but any firm, ripe tomato will do. I also used maldon salt vs regular flaked sea salt because it’s what I had (not because I’m extra fancy)…though I’ll admit it was nice. And I didn’t have chives on hand so I omitted that bit.