Smoked Tomato Sandwiches with Goat Cheese and Basil

Take time to savour every bite of this extra-delicious sandwich made special with smoky overtones.

2 large tomatoes, peeled
4 slices Italian bread cut 1/2-inch thick
Olive oil spray for spraying bread
3 tablespoons mayonnaise
8 large basil leaves, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 slices goat cheese cut 1/4-inch thick (about 3 ounces)

Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner’s manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Place tomatoes on cooking grate of fully smoking grill or smoker. Smoke 1-1/2 hours over charcoal or 10 to 12 minutes over gas; remove. Chill tomatoes in refrigerator.

Meanwhile, spray bread with olive oil. Place bread oil side down on cooking grate. Grill Directly 2 to 3 minutes or until toasted; remove.

Spread toasted side of each bread slice with mayonnaise; sprinkle with equal amounts of basil. Cut each tomato into 4 slices; place 2 tomato slices over basil on each bread slice. Sprinkle tomatoes with salt and pepper. Top each sandwich with 2 slices of goat cheese.

Makes 4 servings.