Thanks, Einstein.

You might notice a trend. I like to broil things on top of other things.

This morning I made an open face turkey and tomato sandwich that I copied from Einstein Bros. I have no idea where the nearest Einstein Bros. is so this will have to do, and anyway I kind of like mine better because I can control all the variables (except that no one sells salt bagels in DC, which is a detriment to the entire region).

This is a pretty glorious breakfast if you remember three important things I learned the hard way:

1. Buffer. There MUST be a solid buffer in between the tomato and the bread! If you don't like turkey, fine (why?) but find something else (smoked salmon? More cheese?) or this is reduced to a soggy mess.

2. Burning. Watch anything you put in the broiler. I left my first attempt unattended the other day and had to eat a soggy... and yet also burned, somewhat smokey open-faced mess in the dark on the floor the other day. I guess I didn't have to eat it in the dark on the floor, but I was late for work and that was the kind of morning I was having.

3. Seasoned salt. Don't leave this out. The people at Einstein Bros. sometimes forget this and it's just a travesty.

Here's the low down:

1 Bagel or English Muffin (per person)
Mayonnaise (optional)
2 slices of deli turkey
Thinly sliced tomato
Cheddar Cheese
Seasoned Salt in whatever variety you like (Cavender's Greek would be good on this)

Preheat the Broiler and make sure your oven is in the second or third from the top position (close-but-not-too-close)

Slice open your bagel or English muffin. The proper way to open an English muffin is to pierce the sides with a fork, inserted horizontally all the way around the edges. It will just fall open. Did you know that? Anyway.

Spread mayo on your bread-product if that floats your boat.

Layer the meat (buffer), tomato, and cheese in that order on to the bread on a baking sheet and insert it into the oven. Keep an eye on it! In about 3-4 minutes it will be melty and bubbly. Remove from oven and sprinkle generously with seasoned salt.

This is so delicious. Watch for falling tomato goo.

This tomato is currently growing on my patio, in the same box with my oregano and lavender. I can't wait to eviscerate it and turn it into a delicious open face sandwich.