Tomato & Provolone Sandwich

June in New Orleans means the arrival of Creole tomato dishes on local restaurant menus, in farmers markets, at roadside stands and even urban grocery stores. Typically the crop arrives in early June, which is the perfect time to begin making tomato & provolone sandwiches.

There’s something magical about a simple bread-and-tomato sandwich, but this one is even better topped with provolone cheese and tarragon-garlic mayo.

• Whole-grain country bread
• Provolone cheese
• Medium tomatoes, sliced 1/2 inch thick

• Small clove garlic, finely chopped
• Low-fat mayonnaise
• Chopped fresh tarragon
• Dash lemon juice
• Fresh ground pepper
• Pinch of salt

What is a Creole Tomato?

New Orleanians know they are thick meaty juicy red tomatoes that are waited for every summer. A Creole tomato is so rich and flavorful that it hardly seems related to those pale shipped-in tomatoes at the supermarket. 

The French Market Creole Tomato Festival, this coming weekend, is a celebration of Louisiana's produce, farmers and the Pelican State's unique cultural and cuisine offerings, of which the Creole tomato is emblematic. 

Personally, I think that snow balls and Creole tomatoes help us locals survive the long miserable summer in the city!