According to Texas songwriting legend Guy Clark, there are “only two things that money can’t buy, that’s true love and homegrown tomatoes” – a fact that leaves us longing all winter for the perfect summer sandwich. It’s hard to beat the iconic soft-white-bread Southern classic, especially when there’s homemade mayo involved and the tomatoes are still warm from the backyard sun. But, once you’ve worked your way through a giant Pullman loaf or two, you just might want to grab a knife and fork and try this open-faced Rio Grande twist made with five-cheese Texas toast. It’s drizzled in a seductive, creamy blue cheese vinaigrette and flecked with fresh basil. Bonus: The toast goes from oven to table in 5 minutes flat, which is just about the time it takes to toss together the tomato topping and sprinkle on some fresh basil.