Stir-fries are a great weeknight meal because they’re usually quick and easy. Plus,  many stir-fry recipes combine protein and veggies so all you have to do is add steamed rice and you’ve got a complete meal. This particular recipe features super tender pork tenderloin and napa cabbage (aka Chinese cabbage) in a flavorful hoisin sauce. Yum!

As with any stir-fry, you want to have all the ingredients prepped, measured and ready to roll before you actually start cooking. This step can even be done the night before so that once you walk in the door to start dinner, all you have to do is heat the pan and grab the prepped ingredients out of the fridge.

In case you’ve never used Napa cabbage, it’s more leafy and has a milder flavor than regular cabbage. Check in the produce area of your grocery store or swing by an Asian market. The recipe calls for 6 cups of napa cabbage but next time I’ll add several cups more. It seems like a boat load of cabbage but it wilts down considerably (kind of like spinach).

Hoisin Pork with Napa Cabbage
-recipe adapted from Fine Cooking Magazine
 
Serves four.
 
1 lb. pork tenderloin, cut into 1/4-inch-thick strips (about 3 inches long)
1 tsp. kosher salt; more to taste
3 Tbs. hoisin sauce (try Lee Kum Kee brand)
2 Tbs. soy sauce
1 Tbs. balsamic vinegar
3 Tbs. canola or peanut oil
2 tsp. minced garlic
6-8 cups napa cabbage, cut into 1-1/2-inch pieces (3/4 to 1 lb.)
1 red bell pepper, cored, thinly sliced, and cut into 2- to 3-inch lengths
1/4 cup thinly sliced fresh chives or green onion tops (the dark green part)

In a large bowl, season the pork with 1/2 tsp. of the salt. In a small bowl, mix the hoisin sauce, soy sauce, and vinegar.

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the pork and cook, stirring, until it browns and loses most of its raw appearance, about 2 minutes. Transfer to a plate.

Add the remaining 1 Tbs. oil to the skillet. Add the garlic, and once it begins to sizzle, add the cabbage and pepper. Sprinkle with the remaining 1/2 tsp. salt and cook, stirring, until the cabbage starts to wilt, about 2 minutes.

Add the hoisin mixture, the pork, and half of the chives and cook, tossing, until heated through, about 1 minute. Let sit for 2 minutes off the heat (the cabbage will exude some liquid and form a rich broth), toss well again, and serve sprinkled with the remaining chives.

Bacon lovers will devour this delicious hash loaded with potatoes, mushrooms, onions and, of course, bacon! For hearty appetites, you’ll want to double the recipe.

Don’t skimp on the bacon here…buy a good quality, thick-sliced bacon. Also, to speed up the morining cooking process, prep the onions and mushrooms and cook the potatoes the night before; just refrigerate everything until you’re ready to start cooking in the morning. Enjoy!

P.S. this would make a fantastic camping breakfast! 

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Morning Eggs on Mushroom-Bacon Hash
-recipe from  Chicken and Egg: A Memoir of Suburban Homesteading with 125 Recipes by Janice Cole

If breakfast hash brings to mind memories of something unrecognizable out of a can, this recipe will redefine this quintessential American food for you. Fried eggs top a jumble of crisp bacon, fried potatoes, and mushrooms, creating the perfect breakfast for a crisp fall morning. You may want to start the potatoes the night before, for less prep time in the morning. Serves 4.

8 slices bacon ( about 6 ounces), coarsely chopped
1 small onion, chopped
2 cups cooked peeled russet potatoes cut into 1/2 inch dice (see Note)
Kosher salt
3 tablespoons unsalted butter
8 ounces cremini (baby bella) mushrooms, sliced (2 cups)
1/4 teaspoon freshly ground pepper
4 eggs

Heat a large nonstick skillet over medium-high heat until hot. Add the bacon and cook for 2 minutes, stirring. Stir in the onion and cook for 5 to 8 minutes, or until the bacon is brown and crisp and the onion is lightly browned, reducing the heat to medium if the mixture is cooking too fast. Remove the bacon and onion with a slotted spoon and drain on paper towels. Leave the bacon drippings in the skillet (there should be about 2 tablespoons).

Add the potatoes to the skillet and spread out in a single layer if possible. Sprinkle with 1/4 teaspoon of salt. Cook over medium to medium-high heat for 5 to 8 minutes, carefully stirring and turning the potatoes occasionally until lightly browned. Put the potatoes in a medium bowl, top with teh bacon and onion, and keep warm.

Melt 2 tablespoons of butter in the same skillet and add the mushrooms. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of the pepper. Cook for 4 to 6 minutes over medium-high heat, until the mushrooms are lightly browned and tender. Stir the mushrooms into the potato mixture.

While the mushrooms are cooking, melt the remaining tablespoon of butter in another large nonstick skillet. Add the eggs and lightly season with salt and the remaining 1/8 teaspoon of pepper. Cover and cook over medium to medium-low heat for 3 minutes, or until the whites are set but the yolks are soft. To use the same skillet, put the potato and mushroom mixture in a shallow baking dish and keep warm in a 300°F oven. Serve the eggs over the hash.

Note: To cook potatoes, gently boil 1 pound of diced potatoes in a medium saucepan of salted water over medium heat until tender, 5 to 8 minutes. Drain, cool under cold running water, and pat dry.

This recipe for Herb-Marinated Pork Tenderloins is a definite go-to entertaining recipe. It’s easy, delicious and doesn’t break the bank! The marinade gives the pork great herb/citrus flavor (just be sure to let it marinate for at least 3 hours…longer is even better).

I grilled the tenderloins instead of searing and roasting them in the oven. Serve with summery side dishes like Mediterranean Rice Salad or Green Bean, Red Onion and Roast Potato Salad with Rosemary Vinaigrette. Enjoy!

Herb-Marinated Pork Tenderloins
-recipe from Ina Garten, foodnetwork.com

Makes 6 servings.

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it’s just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Because I love Italian sausage, I always try to have some on hand so I can make simple pasta dishes like this one. The ragù gets flavor from the sausage, a little red wine, garlic and some fresh basil.  And, if you make it a day ahead, it’s a perfect meal for entertaining because all you have to do is reheat the sauce and cook the pasta. The recipe says it makes 6 first-course servings so you’ll probably want to double the recipe if you’re serving it as a main dish. Serve with a big green salad and some crusty bread and you’ve got a delicious meal!

Penne in Country Ragù
-recipe from epicurious.com

What to drink: Sangiovese wines are a classic pairing with robust pasta dishes. Try the Cantina di Montalcino 1999 Poggio del Sasso, a good-value Super Tuscan.

Yield: Makes 6 first-course servings

4 tablespoons extra-virgin olive oil
4 ounces Italian sweet sausage, casings removed
2 garlic cloves, minced
1/8 teaspoon dried crushed red pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups finely chopped canned whole Italian-style plum tomatoes
1 cup (or more) low-salt chicken broth
1/2 cup Chianti or other dry red wine
1/2 cup chopped fresh basil

12 ounces penne pasta
1 cup freshly grated pecorino Romano cheese

Heat 2 tablespoons oil in large skillet over medium heat. Add sausage, garlic, and crushed red pepper; sauté until brown, breaking up with fork, about 6 minutes. Add carrots, onion, and celery; sauté until beginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 minutes, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 minutes. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 minutes. Simmer uncovered until ragù thickens to desired consistency, stirring often, about 10 minutes longer. Season lightly with salt and pepper. (Can be prepared 1 day ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat before using.)

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragù, 1/2 cup cheese, and 2 tablespoons oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.

Divide pasta among plates. Serve, passing 1/2 cup cheese separately.

I love winter squash in every form! This spaghetti squash recipe is a creative way of using this humble and mildly flavored variety of winter squash. It’s simple, quick and a great way to get a good dose of your green and yellow vegetables.

For the squash, I scooped the seeds out before cooking. I used a large baking pan that held both squash halves and cooked them both at the same time in the microwave (about 15 minutes). Once it was cooked, I scooped out the flesh and tossed it with pepper, Parmesan cheese, and a little salt (not too much, though, because the Italian sausage mixture will be salty).

I used a nonstick pan so I didn’t need to use oil to brown the Italian sausage. After the sausage browned, I added about 4 handfuls of baby spinach leaves to the pan. After you add the spinach, let it wilt then taste the mixture before adding any salt. You may find that the sausage is salty enough as is. Spoon Italian sausage mixture over the shredded squash. Enjoy!

Spaghetti Squash with Sausage and Greens
-recipe from Every Day with Rachael Ray Magazine

Makes 4 servings.
 
1 spaghetti squash (about 3 1/2 pounds), halved lengthwise
1/3 cup grated Parmesan cheese
Salt and black pepper
1 1/2 teaspoons extra-virgin olive oil
12 ounces sweet Italian sausage
1 bunch spinach, stems discarded and leaves coarsely chopped
1/2 teaspoon crushed red pepper

Place a squash half, cut side down, in a large, microwavable dish. Add 1/2 cup water and microwave until tender, 10 to 15 minutes. Repeat with the remaining squash half. Discard the seeds. Using a fork, comb the squash into strands into a bowl. Toss with the Parmesan and season with salt and black pepper.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the sausage and cook until no longer pink, about 6 minutes. Add the spinach and crushed red pepper and cook until wilted, about 2 minutes; season with salt and black pepper. Serve on top of the squash.

This recipe for Pork Tenderloin with Roasted Apples and Onions is quick enough for weeknight cooking yet delicious enough for entertaining. When I first told Husband what we were having for dinner, I got a lukewarm response (apples and onions?). But after just one bite, he heartily agreed that it was a great dish.

I doubled the recipe and made two tenderloins because I wasn’t totally convinced that one tenderloin was going to feed four people. I like to err on the side of too much food rather than not having enough. Two tenderloins provided some leftovers which is always okay in my book.

I made a few substitutions only because I wanted to use ingredients I had on hand. For the tenderloins, after browning them on all sides, I then coated them in a mixture of Dijon mustard and stone ground Creole mustard (instead of the whole grain Dijon), and sprinkled each tenderloin liberally with dried thyme (about 1 teaspoon per tenderloin) instead of fennel seeds. I sauteed onions and Ambrosia apples (instead of Granny Smiths), placed the pork back in the skillet on top of the apples and onions, and put the skillet in the oven. After about 15 minutes, I removed the skillet from the oven, let the pork rest on a plate, then poured a mixture of dry sherry and apple cider into the skillet with the apples and onions, and let it reduce. Next time I’d double the apple, onion and wine mixture so there’s lots of that to serve with the slices of pork. Enjoy!

Pork Tenderloin with Roasted Apples and Onions
-recipe from Bon Appétit Magazine, February 2004

Serve with: Red-skinned potatoes roasted with thyme, and steamed green beans. Makes 4 servings.

1 large pork tenderloin (about 14 ounces)
3 tablespoons olive oil, divided
2 tablespoons whole grain Dijon mustard
2 teaspoons fennel seeds
1 large onion, sliced
2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick
1/2 cup dry white wine or apple cider

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

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I love pork tenderloin because it’s difficult to mess up. This recipe for Pork Tenderloin with Balsamic-Cranberry Sauce is a perfect holiday dish because it’s easy, delicious, festive looking, and can easily be doubled or tripled to feed more people. The slightly sweet, slightly savory balsamic-cranberry sauce is a great compliment to the tender roasted pork.

It took longer than 2 minutes to get a good sear on the pork. To save time, you can start the sauce while the pork is browning. For the cranberry sauce, I used some leftover homemade Triple Cranberry Sauce which is lightly flavored with orange…it was perfect with the rosemary, onion and balsamic vinegar in the sauce. You could probably even make the sauce a day ahead to simplify things, then all you’d need to do is roast the pork, heat the sauce, and make a side dish or two. I served the tenderloin with bread stuffing and Green Beans with Caramelized Red Onion and Mushroom Topping.

Pork Tenderloin with Balsamic-Cranberry Sauce
-recipe from Bon Appétit Magazine, November 1998

To round out this menu, serve roasted squash, corn muffins and boiled green beans with orange zest. End with vanilla ice cream topped with warm chestnuts in syrup.

Yield: Serves 2, can be doubled

1 1/2 tablespoons butter
1 8- to 10-ounce pork tenderloin
1/2 cup chopped onion
1 tablespoon chopped fresh rosemary
1/2 cup canned low-salt chicken broth
1/3 cup canned whole berry cranberry sauce
1 tablespoon balsamic vinegar

Preheat oven to 450°F. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted into center registers 155°F, about 10 minutes.

Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary; sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 2 minutes.

Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixture. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.

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Pork tenderloin, the most tender cut of pork, is great for entertaining because it’s hard to mess up. Marinated and grilled, this recipe produces meat that is tender,  juicy and flavorful. The orange juice/zest, Worcestershire sauce, garlic and barbecue sauce combination creates a unique marinade and tastes nothing like plain ol’ barbecue sauce. I served the pork with mashed sweet potatoes (seasoned with butter and green onions) and green beans. Delicious!

Speaking of barbecue sauce, you’ll want to use a good quality brand for this recipe. I used Trader Joe’s Bold & Smoky Kansas City Style Barbecue Sauce (D.L. Jardine’s brand is another one I like).

After basting the tenderloins with the marinade, it’s a good idea to cook the pork on all sides for a few minutes to caramelize the sauce (since the raw pork was sitting in the marinade). Enjoy!

Backyard Barbecued Pork Tenderloin
-recipe from Sara Foster’s Casual Cooking: More Fresh Simple Recipes From Foster’s Market

This pork tenderloin is a standard special at the Market. It’s so tender that you can cut it without a knife, so it makes the perfect hot entree to serve to guests who will be eating standing up. Our catering customers often request it sliced so they can serve it with dinner rolls or biscuits as an alternative to ham sandwiches. Serves 4 to 6.

2 1-pound pork tenderloins
For the marinade
1 cup spicy barbecue sauce
Grated zest and juice of 1 orange
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes

Whisk the barbecue sauce, orange zest and juice, Worcestershire sauce, garlic, and red pepper flakes together in a small bowl. Trim the fat and sinew from the tenderloins, rinse them, and pat dry. Place the tenderloins in a shallow glass bowl or in a large sealable bag. Pour the marinade over the tenderloins and turn the pork to coat the tenderloins. Cover the bowl and marinate the park for 30 minutes at room temperature or up to overnight in the refrigerator.

Prepare a hot fire in a charcoal or gas grill.

Remove the tenderloins from the marinade and season on all sides with salt and pepper. Grill the tenderloins for about 15 minutes, basting with the marinade while cooking and turning them to cook all four sides. Move the tenderloins to the side of the grill, close the grill or cover the tenderloins with foil, and cook and baste for another 10 to 15 minutes, or until an instant-read thermometer inserted into the tenderloins reads 145 degrees F for medium (longer, or until the thermometer reads 160 degrees F, for medium-well pork). Let the tenderloins rest for about 5 minutes before slicing.

Thinly slice the tenderloin and divide the slices evenly among four plates.

Note: Be careful not to overcook pork tenderloin. A perfectly cooked tenderloin may look a little pink in the center when you take if off the grill, but it’ll be moist and juicy after it’s rested for a few minutes do don’t be tempted to cut into it immediately.

Since the recipe calls for pork shoulder, I bought boneless country-style ribs (which are cut from the pork shoulder) and cut them into 2″ pieces. The country-style ribs were a cinch to prep.  I bought a big pack of them at Costco and used half for this recipe (I froze the rest). 

Note: I read a review of this recipe at the Real Simple website and some cooks stated that they thought the dish was too salty. I didn’t have that problem but if you’re concerned with salt, you could always add a 1/3 cup or so of water to the soy sauce mixture before adding in the pork.

Slow Cooker Sweet and Spicy Asian Pork Shoulder
-recipe from Real Simple Magazine

Sold in the spice aisle of many supermarkets, Chinese five-spice powder is typically made from a combination of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns. Delicious in braised dishes, it also wakes up stir-fries and grilled meats. Serves 4.

1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1 to 2 tablespoons chili-garlic sauce (found in the Asian aisle of the supermarket)
1 tablespoon grated fresh ginger
1 teaspoon Chinese five-spice powder (optional)
kosher salt and black pepper
2 1/2 pounds pork shoulder, trimmed of excess fat and cut into 2-inch pieces
1 cup long-grain white rice
1 medium head bok choy, thinly sliced (about 8 cups)
2 scallions, sliced
Directions

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, ginger, five-spice powder (if using), ½ teaspoon salt, and ¼ teaspoon pepper. Add the pork and toss to coat. Cook, covered, until the pork is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.

Twenty-five minutes before serving, cook the rice according to the package directions.

Meanwhile, skim off and discard any fat from the pork. Gently fold the bok choy into the pork and cook, covered, until heated through, 2 to 4 minutes. Serve with the rice and sprinkle with the scallions.

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Words cannot describe how much I love this sandwich…it’s one of my favorite sandwiches EVER! You may be thinking to yourself that it’s just a sandwich. But that’s where you’re wrong. It’s not just a sandwich…it’s a REALLY, REALLY GOOD SANDWICH: Ciabbata bread spread with a delicious basil mayonnaise and layered with ripe tomato slices, fresh mozzarella, smoky bacon, romaine lettuce, fresh basil leaves and a drizzle of olive oil and balsamic vinegar. If you’re not drooling yet, you should be! 

First things first: you must start with top-quality tomatoes. It would be an insult to the sandwich to use the tasteless tomatoes found in most grocery stores. This recipe is best when using perfect, garden-ripe tomatoes. And since we’re just at the beginning of October, you can still find good tomatoes at farm stands.

On to the basil mayo…it’s absolutely wonderful! I usually double or triple that part of the recipe so I’ll have extra for recipes later in the week (sandwiches, chicken, fish). If you don’t feel like messing with bacon, the sandwich is also great with slices of salami or other Italian deli meats. Or leave out the meat entirely and you’ve got a delicious vegetarian sandwich. If you can’t find fresh mozzarella, sliced provolone would be a good substitute.

The recipe calls for a loaf of ciabatta. As with any sandwich served on this type of bread, the crustier and chewier the bread, the harder it will be to eat the sandwich. Personally, I’m not a fan of sandwiches that have a delicious crusty bread for a foundation but with each bite, the contents of the sandwich come squishing out of every side possible. What good is the delicious, crusty bread when you’ve got sandwich innards all over your lap? I prefer a bread that is sturdier than regular sandwich bread but not as crusty/chewy as some of the artisan breads. I found a loaf of ciabbata in the Winco bakery (Winco label on it) that is perfect: chewy but not too chewy for a sandwich. I’ve used ciabatta rolls before, too. 

As you can see from the photo, I took the picture before I cut the loaf into individual sandwiches. Serving size and amount of servings will depend on the size of the loaf you start with. I got 8 pieces out of my sandwich loaf.  

Caprese BLT
-recipe from Cook’s Illustrated Magazine

This sandwich builds on the basic BLT with the addition of Italian flavors like mozzarella, basil, and balsamic vinegar. Many supermarket bakeries carry ciabatta. An Italian loaf can be used instead, but be sure to discard the interior of the bread, as directed. Serves 4 to 6.

2 medium tomatoes , sliced thin 
 Table salt  
1 tablespoon extra virgin olive oil  
1 tablespoon balsamic vinegar  
1 loaf ciabatta  
1 1/3 cups fresh packed basil leaves  
1/3 cup mayonnaise  
2 teaspoons lemon juice  
1 clove garlic , minced 
1/8 teaspoon hot sauce  
8 slices bacon , cooked until crisp, drained, and crumbled 
4 leaves romaine lettuce  
8 ounces fresh mozzarella cheese , sliced thin 

Place tomato slices on several layers of paper towels and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then press with additional paper towels to extract excess moisture. Mix oil and vinegar together in small bowl. Slice bread in half horizontally and use fingers to remove and discard all but 1/2 inch of interior crumb.

Puree 1 cup basil, mayonnaise, lemon juice, garlic, hot sauce, and 1/4 teaspoon salt in blender or food processor until smooth, stopping to scrape down sides several times. Spread basil mayonnaise on both cut sides of bread. Sprinkle bacon on bottom half of bread and place romaine on top of bacon. Shingle tomatoes and mozzarella alternately over romaine and drizzle with oil and vinegar mixture. Place remaining 1/3 cup basil in single layer on top and replace top half of bread. Cut crosswise into 2-inch sandwiches. Serve.

Test Kitchen Discoveries:
• Make a basil-flavored spread by pureeing lots of fresh basil leaves with store-bought mayonnaise. A little lemon juice, garlic, and hot sauce round out the spread’s flavor.
• Sprinkle the sliced tomatoes with salt and let the slices sit on paper towels for a few minutes to draw off much of the tomatoes’ liquid. This step concentrates the flavor and ensures that the sandwich won’t become too soggy.
• Use a crisp-crusted, peasant-style loaf like ciabatta, which many supermarkets and bakeries carry.

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