When quality heirloom tomatoes are in season, I never miss an opportunity to make a curried tomato sandwich. I adapted this recipe from an old Bon Appetite magazine and I like my version better because they are less messy with less waist.
This method of adding the curry powder and olive oil directly to the bread in the skillet is simple and avoids making a mess. If you transferred oiled bread to the skillet, there would certainly be drips. If you placed the oil and curry powder directly in the skillet, you need a lot more of it because the surface area of the bread is less than the skillet, and a lot of oil and curry powder would get waisted. Continue reading
