GRILLED TOMATO AND CHIMICHURRI SANDWICH

This smoky, tangy and herbaceous tomato sandwich combines a quick chimichurri mayonnaise with grilled tomatoes and chewy, soft focaccia bread. It’s a great way to make use of not-quite-perfect tomatoes toward the end of the season. Feel free to use plain, herb-topped or onion-flecked focaccia. As with the other sandwiches, be sure to use high-quality store-bought mayonnaise. The chimichurri mayonnaise can be made up to 3 days ahead and refrigerated.

1 cup roughly chopped fresh

parsley

1 cup roughly chopped fresh

cilantro

¼ cup finely chopped shallot 2 teaspoons chopped fresh

oregano

½ cup high-quality mayonnaise,

such as Duke’s

¼ cup extra-virgin olive oil, divided 2 tablespoons red wine vinegar Salt

Vegetable oil, for the grill

2 large, ripe tomatoes, halved

lengthwise

1 (1-pound) loaf focaccia, sliced into 4 portions and then sliced open

To make the chimichurri mayonnaise: In a food processor, combine the parsley, cilantro, shallot and oregano. Pulse until finely chopped, about 7 (1-second) pulses. Add the mayonnaise, 3 tablespoons olive oil and the vinegar, and pulse to combine. Transfer to a small bowl, season to taste with salt, and refrigerate until ready to use.

To grill the tomatoes: Place a grilling basket on a gas grill. Light the burners underneath to high. Alternatively, if using charcoal, light three-quarters of a chimney of charcoal. When the coals are gray and ashy, pour it into the center of the grill. Affix the grill grate and place the grilling basket over the coals. Either way, let the grilling basket heat, then grease it with vegetable oil. The grill temperature should be between 400 and 450 degrees.

Drizzle the cut sides of the tomatoes with the remaining olive oil and season with salt. Place the tomatoes in the grill basket, cut-side down. If using gas, cover the grill; if using charcoal, leave the grill open. Grill until beginning to char, about 5 minutes. Transfer to a plate and let cool.

To assemble: Slice the tomatoes into wedges about ½ inch thick. Spread the chimichurri mayonnaise onto both halves of each portion of focaccia, using about 1 tablespoon per side. Top with the tomatoes. Close the sandwiches and serve.

Serves 4.

Per serving: 533 calories (percentage of calories from fat, 54), 12 grams protein, 51 grams carbohydrates, 4 grams fiber, 32 grams total fat (4 grams saturated), 6 milligrams cholesterol, 1,324 milligrams sodium.