Each night when I arrive home, I feel like a celebrity. My little fans try to paw their way through the door as soon as they hear the key. While Max and Layla are tiny (11 and 13 pounds), somehow they manage to jump up near the height of my face (which I suppose isn’t terribly difficult since I’m only five feet tall). It’s as if they’re hiding a little invisible trampoline beneath their furry feet.
In between trying to get my attention by jumping as high as possible, I get pawed and whined at. It’s as if they’re saying “Mom, what about me? Look at me. Look at me.” At some point, Layla even dances on two feet.
I am greeted with the same enthusiasm each morning when I lift the lock to their crate. They bounce up and down as I stumble around the house trying to get ready for the morning. Usually, by the time I’m ready to leave the house we’ve switched roles. They’re snuggled up on my bed without any motivation to get up as I’m running out the door on the way to work.
I almost have as much excitement for this pesto sandwich as my dogs have for me when I arrive home each day. While the season for tomatoes has passed in the Northeast, green or yellow heirloom tomatoes will work for this recipe. Enjoy!
Heat the olive oil in a frying pan over medium heat. After slicing the tomatoes, coat each side with breadcrumbs. Place them in the frying pan until the side in the oil turns golden brown (2-3 minutes). Then, flip each slice and let the other side brown.
After frying the tomatoes, toast the slices of bread. Then spread each slice with pesto. Top with tomato, pepper, and avocado slices. Serve immediately. Enjoy!