Grilled cheese inspires this double-tomato sandwich recipe

Our video series "Dine & Wine" showcases different recipes and cocktail mixes using Duplin Winery wines and gourmet products. Join our host, Frank, as he gets the dish on our Duplin family's favorite eats and drinks. If you have ideas for the show or if you're looking for a recipe, let us know in the comments. Cheers!

WEDNESDAY, JULY 15, 2020

To tinker with the best tomato sandwich recipe is risky business. The basic formula – fresh tomato slices and mayonnaise on white bread – is the holy trinity of summer, especially down South, where only Duke’s mayo will do. Still, it’s hard to argue against the mozzarella tomato sandwich. 

The grilled cheese and tomato sandwich recipe that Duplin “Dine & Wine” host Frank created using his air fryer certainly rivals the iconic tomato and mayo sandwich, especially if you’re a fan of dipping a grilled cheese sandwich into tomato soup. 

“Dine & Wine” is all about easy, satisfying recipes and this sandwich fits the bill. First, Frank marinates fresh tomato wedges in Duplin Burgundy and then uses them in a roasted tomato and basil sauce he mixes in a Mason jar. Once the sauce is ready, Frank toasts two thick slices of white bread. He lays a few fresh tomato slices on each piece of bread and then covers then in slices of fresh mozzarella cheese. He pops the open-face sandwiches in the oven long enough to get the cheese bubbly. 

While the sandwiches are still hot from the oven, Frank spoons on his roasted Duplin Burgundy tomato sauce. Fresh basil leaves are the tasty garnish on this warm, comfort-food sandwich that’s not too fussy for summer days when you don’t feel like cooking.