Last fall, I think it was the very end of October, Merri Ann and I made a late run into West Yellowstone. There was no snow cover but there was snow in the shade where the sun couldn't reach it. It was so cold that we had trouble keeping our little trailer warm.
We didn't do much cooking but we had several kinds of bread to work with, to make sandwiches or French toast. We dug them out of the freezer at home and packed them in the trailer in the microwave before leaving. The microwave makes a great bread box while traveling. One of those breads, the one I remember, was Tomato Tuscany. It makes fabulous sandwiches.
The next morning, we drove into the park, in no hurry to fish until it warmed up. Finally, around noon, we stopped at Elk Meadows on the Gibbon River. We hiked across the meadows and about a mile up the river.
Once we got away from the road, there were buffalo. Merri Ann took this picture.
It seemed that every time we started fishing, a buffalo or two would arrive and soon we were packing up our gear and heading for higher ground. Don't argue with the buffalo.
We never did find any fish but it was a very pleasant day once it warmed up. The buffalo were interesting. And the bread was fabulous.
What can you make with a bread like this?
I love Tuscany Tomato Bread. I try to keep a loaf sliced and in my freezer. But I use it too often and run out. I stick a square of waxed paper between the slices so that they are easy to separate and then toast the slices to thaw out. Mostly I make tomato sandwiches but sometimes, deli sandwiches.
- 2 slices Tuscany tomato bread
- 8 Slices Genoa salami
- 8 slices ham
- 4 slices provolone cheese
- 4 slices mozzarella cheese
- Thinly sliced red onion
- Sliced tomato
- 1 cup shredded lettuce
- Black olives, optional
- Pepperoncini, optional
Oil for Sandwich
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Pinch red pepper flakes
Whisk all together
Making the Sandwich
Assemble the sandwich by adding layers of meat followed by drizzling a small bit of vinaigrette. Add sliced of cheese followed by another layer of meat and vinaigrette. Add some of the thinly sliced vegetables and drizzle with vinaigrette over all of these. If desired add additional sprinkle of salt and pepper and add top slice.
Tuscany French Toast BLTs
This is another Kamie invention. And it’s amazing. She made French toast and then made BLT’s with the French toast.
Over the course of two or three weeks, I ate a whole loaf of Tuscany Tomato Bread. I brought it home from the test kitchen, sliced it, and froze it with waxed paper squares between the slices. Every few days, I dug out a couple slices, and put them in the toaster, and made sandwiches.
Most of my sandwiches were made with deli meat. But I love BLT’s and BLT’s on tomato bread are simply amazing. That’s how I got through a whole loaf.
- 2 Tuscany Tomato bread slices
- 8 slices cooked bacon
- 4 eggs
- 3/4 cup milk (you can use cream if you choose)
- 1/4 cup chives
- 2 tablespoons parmesan cheese
- 2 tablespoons flour
- Salt and pepper
- Tomato slices
- Lettuce leaves
- Preheat the oven to 375°F and place bacon on a baking sheet. Cook until golden and crisp. Drain on paper towel.
- Whisk together eggs, milk, chives, parmesan, and flour. Season with salt and pepper.
- Soak bread in egg mixture turning once.
- Melt the butter in a skillet over medium heat. Cook the bread until its golden and crisp around edges.
- To make a sandwich, layer tomato, lettuce, and bacon on your French toast. (I spread mayonnaise on each slice.) You may serve your sandwich open faced.
Oil for dipping bread
- 1/4 cup extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- Optional: 2 teaspoons grated parmesan cheese
- Add garlic and Italian seasoning to shallow dish, and spread out evenly
- Pour olive oil over garlic and seasoning
- Drizzle balsamic vinegar on top of olive oil
- Sprinkle with parmesan cheese if desired.
Other recommended breads:
These recipes work for more than just Italian tomato bread. Here are others to consider: