1 Ripe medium tomato (from someone's personal garden or farmer's market, you don't need me to tell you how unfortunate most grocery store tomatoes are)
a couple of slices of crusty bread. I've been making these on soft Italian, which is probably better than a chewy French bread, as you want the contents in your mouth, not on your lap.
Slice the tomato into ~1/2 inch thick slices and lay as many as you can fit onto one piece of bread. Depending on your bread size and your tomato size, you may have enough for two sandwiches.
Cut thin-ish slices (I don't know, maybe 1/8 an inch) of Brie and lay them on the other slice of bread. You can leave some room between them, because it will spread out when it melts. Even if you are someone who does not usually eat the rind on Brie, leave it on for this, as it will all melt together in a quite delicious fashion.
Toast both pieces of bread in a toaster oven, for 1-2 minutes. I usually just hit toast with the dial on medium dark.
Combine and serve warm. :)
jadziadaxwb likes yellow tomatoes better in general, and for this sandwich in particular.
The sandwich is perfectly yummy this way, but I'm thinking of experimenting with a little fresh basil on top of the tomato. I'll let you know how it goes.