The Lt

Directions

1. 1
   Cut an X on the top of the tomato. Blanch in boiling water for 10-15 seconds and place in ice water to stop cooking.
2. 2
   Peel tomato and slice horizontally into 3/4 inch thick steaks. Set aside.
3. 3
   In a blender, add blanched basil and slowly stream in 1/2 cup extra virgin olive oil and lemon zest. Blend until smooth and set aside.
4. 4
   Split and toast the ciabatta until golden. Rub the toasted bread with a cracked garlic clove.
5. 5
   Spread basil mayo on the upper portion of the bread.
6. 6
   Dress tomato steak with lemon juice and olive oil. Place tomato steak on the bottom portion of the bread, then season generously with Maldon salt.
7. 7
   Top with watercress and close the sandwich.