Recipe: Tomato sandwiches (with greenhouse tomatoes)

By on April 12, 2018

Next week, the State Farmers Market in Raleigh and the Piedmont Triad Farmers Market in Greensboro will hold their annual Greenhouse Vegetable Days. The Raleigh event will be Thursday, April 19, from 11 a.m. to 1 p.m. and the Greensboro event will be Friday, April 20, from 11 a.m. to 1 p.m. Stop by either event to pick up a free tomato sandwich – with fresh, local tomatoes and hydroponic lettuce, straight from N.C. farmers’ greenhouses.

Greenhouse farming allows North Carolina farmers to diversify and control their growing environments to produce high-quality crops out of season with little to no waste. The most popular greenhouse vegetables available at the market are tomatoes, cucumbers and hydroponic lettuce. Other crops, such as strawberries, squash and watermelons, are occasionally available in smaller quantities.

While at the market, pick up some tomatoes to take home. While we think there’s no real wrong way to make a tomato sandwich, we are all about suggestions for how to make them even tastier. Here’s a quick and easy Local Dish recipe to use with your take-home tomatoes. Check out this blog for even more ideas.

Grilled Tomato and Jalapeno Pimento Cheese Sandwich

  • 2 slices whole wheat bread
  • 1 tomato, sliced
  • 1⁄2 cup jalapeno pimento cheese

Toast one side of bread. Flip over and place 2 slices of tomato on the untoasted side and top with pimento cheese. Place back under the broiler and melt the cheese a little. Top with other slice of bread, toasted side up and cut into triangles. Recipe makes one sandwich.

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