Lewis & Neale Inc. -- Press Release -- Florida Tomato Committee

Our Firm • What We Do • Our Clients • Contact Us


Florida Tomato Committee < More Releases Back to Newsroom >

Contact: Jason Stemm
212-420-8808
jason@lewis-neale.com

Samantha Winters
407-660-1949
samantha@floridatomatoes.org

FOR STYLISH SANDWICHES WITH A TWIST,
ADD FRESH FLORIDA TOMATOES To create the best-ever sandwiches, think outside the usual breadbox. Whether your choice is a Mediterranean pita or a crusty roll, fresh tomatoes add excitement to the fillings between the slices. And, thanks to the growers in Florida, you don’t have to do without this luscious field-grown fruit—available throughout the winter and spring, with supplies peaking in April and May. Florida tomatoes play a starring roll in Greek Salad Pitas (photographed). A welcome switch from the usual sandwich or salad, this dish is a mix of favorite Greek ingredients. Pita bread pockets are spread with prepared hummus, and then tomato slices and a Greek-inspired mixed salad are tucked inside. A cinch to make, yet complex in flavor, these will be devoured by everyone in the house, including vegetarians.

For Panzanella Salad Sandwiches (photographed), juicy tomatoes are tossed with onion, bottled Italian dressing and toasted bread cubes made from the insides of Kaiser rolls. Lettuce and crispy pieces of bacon add allure, and it’s all served in crunchy bread bowls, making this smashing sandwich too tempting to resist!

To “grill” Cheddar, Bacon and Fresh Tomato Sandwiches , skip the skillet and simply pop the well-filled crusty Italian rolls into the oven until the cheese is melted to perfection. Chutney adds extra zip to this tasty spin on the all-time favorite grilled cheese sandwich.

Make sure your fresh tomatoes are at their most flavorful and juiciest. After purchasing, if they need a bit more time to ripen, keep them at room temperature until fully red and slightly softened. When you’re in a hurry, speed up the process by placing the tomatoes in a sealed paper bag. The best way to slice tomatoes at their prime: Lay the cored tomato on its side and cut a thin slice off both ends. Cut the remaining tomato into slices and you’re cookin’. (A good cook’s tip: Chop up the cut off ends – they’re great tossed into chicken, egg or tuna salad or pasta; or whirl in a blender with a bottled vinaigrette dressing to toss with mixed greens.)

Visit www.floridatomatoes.org for additional recipes and more tips on tomatoes.

###

GREEK SALAD PITAS

3 tablespoons olive oil
1-1/2 tablespoons lemon juice
1-1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup chopped peeled cucumber
1/3 cup chopped green pepper
1/4 cup pitted, roughly chopped black olives (preferably imported)
2 tablespoons chopped red onion
2 large fully ripened fresh Florida tomatoes (about 1 pound)
4 pitas (6-inch), warmed
1 container (8-ounce) hummus
4 leaves Boston or iceberg lettuce, halved
3 ounces feta cheese, crumbled (about 2/3 cup)

In a medium bowl, whisk the oil with lemon juice, oregano, sugar and salt. Stir in cucumber, pepper, olives and onion. Cut each tomato into eight slices. Cut each pita in half and gently open. Spread the inside of each pita with hummus. Top with a lettuce leaf, 2 tomato slices, and about 1/4 cup of the cucumber salad; sprinkle with feta.

YIELD: 4 servings

Photo Number #: FTC-199

Per serving: 454 calories, 13 gm protein, 55 gm carbohydrate, 21 gm fat

PANZANELLA SALAD SANDWICHES

1 pound fully ripened fresh Florida tomatoes, coarsely chopped (about 3 cups)
1/4 cup sliced green onions (scallions)
1/3 cup bottled Italian salad dressing, divided
4 hard round (Kaiser) rolls
3 cups chopped iceberg lettuce
4 slices bacon, cooked until crisp and crumbled

Preheat oven to 400 °F. In a large bowl toss tomatoes with onions and salad dressing; set aside. Slice off the top of each roll; remove some of the crumbs from center of rolls; cut into small cubes (makes about 3 cups). Place bread cubes and rolls on a baking sheet; bake, turning cubes occasionally, until lightly toasted, about 5 minutes. To bowl with the tomatoes, add bread cubes, lettuce and bacon; toss. Divide salad among bread shells; serve immediately.

YIELD: 4 portions (about 5 cups)

Photo #: FTC-162

Per serving: 326 calories, 9 gm protein, 39 gm carbohydrate, 15 gm fat

CHEDDAR, BACON AND FRESH TOMATO SANDWICHES

4 submarine or hero rolls (6 inches each) or 1 loaf (24 inches) Italian bread, quartered
1/2 cup mango chutney or 4 teaspoons prepared mustard
8 slices bacon, quartered and cooked until crisp
2 fully ripened fresh Florida tomatoes (about 1 pound), each cut into 4 slices
4 slices (1 ounce each) Cheddar cheese, quartered

Preheat oven to 475ºF. Cut each roll lengthwise to within 1/2 inch of the opposite side. Open and place on a baking sheet. Spread cut sides with chutney. Top with bacon then tomato slices and cheese, dividing equally. Bake until cheese melts, 6 to 8 minutes. Serve with a knife and for, if desired.

YIELD: 4 sandwiches

Per serving: 549 calories, 20 gm protein, 74 gm carbohydrate, 19 gm fat