Uuuummmm, I'm still enjoying the East Texas tomatoes, but have recently been enjoying a new bounty of Tennessee tomatoes too! They are bigger than the ET ones (PERFECT size to fill up a whole sandwich with one big juicy slice!)
MellowRoast, I just hoped
if I waited long enough someone else would 'fess up to not liking fresh basil! I have felt soooo freakish and solitary in my aversion since I always thought I was the ONLY person on the whole planet that didn't love it. (& Go figure: I love cilantro, which is also a pungent herb that many people can't tolerate. So, why don't I relish basil?) Now I know I am NOT ALONE. Your slaw/tomato combo sounds wonderful; I will have to try it! Play27, I also find that my sandies start to disintegrate before I can finish them, but I DO love the challenge!
And Tiki: EXACT same except for toasted bread? You use Jane's too?
Besides the sandwiches, I have been working on a Tomato/Hatch Chile savory pie that is turning out to be inspired. Pie crust on the bottom only (baked first so it will stay crispy), equalish components of chopped fresh tomatoes & HOT (Of COURSE!) Hatch chiles (drained in the collandar & hand squeezed to remove moisture), julienne slices of onion sauted until golden brown & whole roasted garlic cloves, fresh chopped Italian parsley & cilantro all mixed together and topped with a combo of creamy goat cheese, shredded Mexican white cheese & toasted pine nuts. My most recent version turned out fabulously!