We’ve had more corn and tomatoes this summer than I know what to do with! My most recent creation was a breakfast sandwich with a corn and tomato salsa. This is a hearty and tasty sandwich that’ll keep you full for hours.
Whip up a tomato/corn salsa. Toss diced tomatoes, corn, basil, crumbled queso fresco, garlic salt and pepper in a bowl.
Toast a sliced baguette in the oven and melt provolone on one side of the bread. Rub a garlic clove on the other side of the bread when it comes out of the oven.
Fry a couple eggs over easy. Assemble the sandwich by placing the fried eggs on the bread and top with the salsa. Enjoy!