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Recipe Detail Page
Smoked Tomato & Griddled Provolone Sandwiches
Summer 2017
The star of the show here is the low-and-slow- smoked tomato. For just pocket change and patience you get great Southern BBQ flavour. Paired with melted provolone and a squishy bun, it just might make summer’s best sandwich.
Makes 6 sandwiches
SMOKED TOMATOES
9 ripe plum tomatoes, halved
1½ tsp (7 mL) red wine vinegar
¾ tsp (4 mL) sugar
¾ tsp (4 mL) salt
1½ tsp (7 mL) dried oregano
½ tsp (2 mL) ground cumin
1 tbsp (15 mL) peanut, grape-seed or canola oil
⅓ cup (80 mL) olive oil
2 cloves garlic, finely chopped or grated
6 bap buns, or other soft white bun, split
6 slices provolone, each ½ inch (1 cm) thick (about 3 oz/90 g per slice)
1. Set up grill as smoker (see TIP); close lid and bring to 300°F (150°C). Toss tomatoes with next 6 ingredients. Arrange tomatoes, cut-side up, over indirect heat; close lid and smoke for 45 minutes. Turn cut-side down and smoke for an additional 30 minutes.
2. Redistribute coals to centre of kettle if using a charcoal grill; increase grill to 500°F (260°C). Combine olive oil and garlic; brush interior of buns with garlic oil and toast; set aside. Arrange flat-top or cast-iron skillet over direct heat and close lid for 15 minutes to heat. Brush remaining oil mixture over cheese and cook on griddle for 2 minutes per side or until golden. Immediately transfer slices (1 per sandwich) to buns. Top each with 3 tomato halves and top buns.
Makes 6 sandwiches
TIP To set up a grill as smoker, begin by lighting for indirect heat. Arrange smoking chips in a smoking box according to manufacturers directions and place on lit side of the gas grill. For charcoal, place several chunks of preferred wood over charcoal and allow to burn until fire extinguishes.
