That's great, Texas. Let me know how it turns out.
We're having grilled brats that Kim cooked when he did the steaks the other night. He likes to cook enough meat for a couple of meals when he has room.
I also have homegrown tomatoes now, so we'll be eating them in one form or another, either broiled or just sliced with a little fresh basil and a splash of Hendrickson's (an herb-seasoned white balsamic vinegar dressing).
I wonder how a slice of tomato would taste on a bratwurst sandwich?
Kim really doesn't like tomatoes unless they are cooked.
But I had my foot cut on Monday, and it's really giving me fits today. On the other hand, how big a deal is it to broil tomatoes? I'll splash them with EVOO, sprinkle with breadcrumbs, basil, oregano, garlic, S&P, and a little freshly grated Parmagiano Reggiano. Or would you skip the garlic?
I have half a loaf of Texas Toast left from Kim making making French toast Sunday. I may toast some of that to use instead of buns for our sandwiches.
I think you all just helped me plan my meal!