The best way to cut through the skin of a tomato is with a serrated, not straight-edged, knife. Cut a tomato vertically, from stem end to blossom end, for slices that will be less juicy and hold their shape better.
“I had this lovely sandwich at a local cafe and added my own twist to spruce it up,” says Dolores Brigham of Inglewood, California. “Sometimes I use mini croissants for pretty, smaller-sized servings.”
This is a superb vegetable course when tomatoes are in season, and they look great on a buffet table. Sometimes I go all out and buy beefsteak tomatoes as a special treat for family parties. —Cathy Dwyer, Freedom, New Hampshire