You may think this is an odd thing to do with tomatoes and bread, but it’s delicious! And, if done right, messily delicious! A dense, peasant-style bread is a must, “regular” sandwich bread may not hold up.

4 slices thick country bread
1 fresh garlic clove, peeled and halved
1 large RIPE tomato, halved crosswise
8 anchovy filets, drained if in olive oil (optional)  OR
4 – 8 slices asiago or cheddar cheese (optional)

1. Toast bread. While the bread is still hot, rub one side of each slice with the halved garlic, beginning at the crusty edge and then moving over the rest of the toast. Then literally “scrub” the toast with the tomato–cut side toward the bread–rubbing until each slice fully absorbs the tomato juice and the seeds coat the bread.

2. Place 2 anchovy filets or 1 to 2 slices of cheese on each slice of toast and serve immediately. Don’t forget the napkins!