green heirloom tomato sandwiches

I couldn't pass up the gorgeous pile of heirloom tomatoes at My Organic Market this weekend! I got one huge green one and knew I could find something tasty to do with it when I got home. Today I made us sandwiches that according to my husband are "good enough to shop for." We ate these sandwiches with left-over cold cucumber soup.

Ingredients:

Of course most ingredients lists include measurements, but this is a sandwich. I'm sure you can adjust to your taste!

• sandwich bread (we used slices of fresh no-knead bread)
• butter*
• olive oil
• heirloom tomato
• salt and pepper
• mayo*
• dill
• turkey slices*
• lettuce leaves (1 large leaf per sandwich)
• english cucumber
• bartlett pear (these are sweet instead of tart)

Instructions

1. Thinly slice the tomato, lightly brush with olive oil, salt and pepper, and put in the oven at 375 for about 10 minutes (depends on the size and thickness of the tomato). It is done when it basically falls apart when you try to move the slice.
2. Lightly brush the bread slices with butter and toast them. Before the bread is toasted completely, add two slices of turkey to 1/2 of the slices and then complete the toasting so that the turkey warms.
3. Finely chop the dill and mix with mayo.
4. Peel the cucumber and make long thin slices (I like to use a peeler for this). Lightly sprinkle with salt and pat dry with a paper towel to remove moisture.
5. Peel and thinly slice the pear.
6. When bread and turkey slices are ready, spread the dill-mayo over the top of the turkey and on the other slices of bread.
7. Place the lettuce leaf on the non-turkey slice of bread (the turkey on one side and lettuce on the other side helps to protect the bread from getting soggy).
8. Fill the sandwich with the tomatoes, cucumber slices and pear slices.

* I tagged this vegan and vegetarian because it's simple enough to adjust this recipe without changing the taste at all if you are looking for that.