The trick is to spread mustard on the bread, then top one slice with tomatoes and the other with cheese. Toast in a toaster oven, then flip the cheese side over on top of the tomato side. Yummm ... crisp bread, melted cheese, and hot tomato! This bread is from a new recipe and turned out a little short, so I'm having a sandwich and a half.
What's local: the Ashe County pepper-jack cheese, tomato, whole-wheat flour, and honey in the sandwich, plus arugula for the salad with garlic in the dressing. The cheese comes from the Roberts Family Farm stand at the State Farmers' Market in Raleigh, where they also sell an amazing extra-sharp cheddar. Don't be put off by the cheeses in the display counter, which seem to have been there for a long time. Just ask for what you want and you'll be offered a good-looking block from the cooler.
What's not local: yeast, salt, butter, molasses, mustard, olive oil, balsamic vinegar, and pepper.
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