LCBO Food & Drink Summer 2017

¾ tsp (4 mL) sugar ¾ tsp (4 mL) salt

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 to- mato 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 manufac- turers 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.

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 us- ing 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

SMOKED TOMATO & GRIDDLED PROVOLONE SANDWICHES 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.

WHAT TO SERVE Mateus Rosé LCBO 166

$10.05 Perennial favourite Mateus Rosé has an appealing sweetness that counters the smoky notes of the toma- toes while effervescence cuts the oiliness of melted cheese.

SMOKED TOMATOES 9 ripe plum tomatoes, halved 1½ tsp (7 mL) red wine vinegar

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