This simple, tasty sandwich is a twist on pa amb tomàquet, a tomato bread staple from Catalonia in northeastern Spain. Rather than slicing the tomato, Catalonians grate it and then spread it on the bread. This technique makes the sandwich much easier to eat, as the toppings and bread are less likely to slide around.

Yield: 4 sandwiches

Wash tomatoes. Using a cheese grater, grate tomatoes into a medium bowl. Stir in olive oil, and season with salt and pepper to taste.

Open the baguettes and generously spread both sides of the bread with grated tomato. Assemble sandwiches with slices of chicken breast, cheese, and basil leaves. Wrap each sandwich in aluminum foil for easy transport to the picnic.

Serve with rosemary-roasted potatoes.