Poorman’s Pizza
I use Thomas’s English Muffins, either air-dried by leaving the split halves (inner halves facing upwards) out on the counter uncovered overnight, or in the toaster oven on the lowest warm setting, as I like them crusty, not toasted
I buy dark red firm tomatoes and ripen them at room temperature for several days until soft, then marinate them in oregano and covered in olive oil overnight, in a covered bowl on the countertop, also room temperature.
When the muffins have hardened enough, I scrape cloves of garlic across the insides (the original garlic bread recipe).
I place the tomatoes on the muffins, then place a slice of provolone (or muenster) on top before placing the other muffin half on top.
I would usually make them in the morning before work and put them in their own baggie and let them marinate even longer before morning break and lunch.
A fellow single Italian boss on this one particular crew I was working on once, saw (and smelled ) me eating one and thought it was the bomb.
He thought it would be hilarious for me to triple the garlic amount and bring some to work, with the intent of he and I eating them just before working with the secretaries!
His intent was to reek of garlic in order to woo them by telling them he/we were Italian.
For some reason I failed to bring them, and was laid off of
his crew a few days later!