If you’ve visited Salt Lake City, you’ve experienced the deliciousness that is Utah honey butter.
The first time I visited my sister and her hubby in SLC, I was amazed by how many bees there were (Utah actually designated the honeybee as the official insect of the state back in 1983). I was also scared. I don’t think I’ve shared this story on the blog but many who are close to me know that I was attacked by bees when I was in junior high and stung 21 times.
So you can understand why I might dislike bees. I’m actually quite terrified of them. When one goes flying by me I feel my blood vessels constrict and my pulse skyrocket. There’s nothing I can do to control it other than remind myself that 1) not every bee is out to sting me and 2) at least they give us honey, so there is something to like about them.
Other than maple syrup and coconut sugar, honey is my go-to sweetener. It’s smooth, delightfully sweet and soothing. And it’s also one of the things that makes these Open-Face Heirloom Tomato Sandwiches SO GOOD.
You’re probably wondering why I’ve also dubbed them “The Kleinwich.” That’s because, while I wish I could take credit for this incredible recipe, all of the credit goes to my brother-in-law Korey Klein, who made this sandwich for me during my trip to SLC many years ago. Korey is not just a great cook, he’s a very talented photographer! Check out some of his latest work here.
I know our summer days are behind us and everyone is geeking out about fall, but there are still some heirloom tomatoes floating around out there, and I’ve been making these sandwiches like crazy while there is still time. Let’s consider this sandwich as my last tribute to summer. You might think I’m kidding, but the Mr. and I ate these three times last week. Between the crisp proscuitto, juicy tomato and flavor-boosting honey butter, I promise you this sandwich is worthy of being eaten three nights in a row.
You can find the recipe on the Snap Fitness blog here!