Attack of the Killer Tomato Sandwich

You made...a tomato sandwich. Voluntarily. Do you have any idea what tomatoes have put me through? These aren't just tomatoes, either. They're heirloom tomatoes. Great. Smarter tomatoes. Szechuan pepper salt? Okay... that's actually incredible. And toasted sunflower and fennel seeds? Crunch. Nice touch. Wait, hold on. Huh. That's...that's really good. The whipped feta is rich and tangy, the basil, parsley, and oregano make everything taste like somebody bottled summer, and the pistachio tahini is all nutty and creamy without stealing the spotlight. And the sourdough's toasted just enough that it actually stands up to all this. The tomatoes are sweet, juicy, and somehow that Schezwan pepper salt gives them just enough kick to keep you paying attention. This is exactly how they get you. First it's, 'Hey, have a perfectly innocent gourmet lunch.' Then next thing you know…you're rooting for the tomatoes. Oh no. They're winning again.

Ingredients

for four sandwiches

8 slices of sour dough bread
4 oz feta
1/4 cup sour cream
1/2 cup fresh minced parsley
1/4 cup fresh oregano
1/4 cup fresh basil
2 tbs olive oil
1/2 tsp black pepper
1/4 tsp kosher salt
1 oz lemon juice
1 tbs lemon zest
2 cloves garlic
1/2 cup tahini
1 tbs pistachio butter
1 oz lemon juice
1 clove garlic
1/4 cup water
1 tbs fennel seeds
1/4 cup sunflower seeds.
1/2 tsp Szechuan pepper corns
1/2 tsp black pepper
1/2 tsp kosher salt
6 large heirloom tomatoes

Directions

Place the feta, sour cream, parsley, basil, oregano, lemon juice, lemon zest, olive oil, 2 cloves of garlic, 1/4 tsp salt and pepper in a food processor and blend until smooth.
In a small bowl mix together the ½ cup tahini, pistachio butter, 1 oz lemon juice, and garlic (pressed through a garlic press or minced), add water to thin mixture as needed.
Place the Szechuan pepper corn, black pepper and 1/2 tsp kosher salt in a mortar and crush into a fine powder.
In a fry pan over low heat add the sunflower and fennel seeds. Toast the seeds stiring frequently until they begin to brown, about 5 minutes.
Toast the slices of sour dough until golden brown. Slice the tomatoes into 1/4 inch thick rounds.
Once toast has cooled, spread half the pieces with the feta spread and the other half with the tahini mixture. Stack the tomatoes on each of the slices and season with the Szechuan salt and top the slices with the feta mixture with 1 tbs of the toasted seeds and then close the sandwich with the tahini slices. Slice in and half.
Serve.