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1.
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Combine mayonnaise, sour cream, chopped fresh basil, lemon juice, horseradish, grated garlic, lemon zest and salt in a small bowl.
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Set it aside.
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2.
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Using a biscuit cutter (use one that is about the same diameter as the tomatoes), cut the slices of bread into rounds.
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Put plastic wrap between the bread layers and store in freezer until ready to assemble.
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3.
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Bring water to a rolling boil in a large pot.
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Prepare a large bowl of ice water and set it aside.
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Using a paring knife, score an x on the smooth side of the tomatoes.
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Gently put tomatoes into the boiling water; be careful of splashing hot water!
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Blanch tomatoes for 30 seconds or so until you see the tomato skin begin to peel.
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Do not over blanch.
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4.
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Using a slotted spoon, take tomatoes out of the boiling water and immediately plunge tomatoes into the prepared ice water to stop them from cooking.
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Peel the skin off of the tomatoes using a paring knife, if necessary.
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5.
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Slice the tomatoes (one tomato yields about 4 nice, thick slices) and let the slices drain on several layers of paper towels.
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Cover the tomatoes and store in fridge until ready to assemble the sandwiches (tomatoes can be prepped a day head).
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6.
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When ready to assemble the sandwiches, lay 16 frozen bread rounds out (I used the wheat for the bottom of my sandwiches), spoon or pipe sauce onto one side of each of the rounds, pat excess juice out of tomato slices with paper towels before laying a slice on top of the sauce, then top it with second bread round.
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Finish assembling all of the sandwiches and cover well with plastic wrap until serving time.
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Make Ahead Tips:
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Up to two weeks prior: Cut bread rounds, cover well and freeze.
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Up to 3 days prior: Make Basil Aioli, store in zip lock bag, refrigerate.
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1 Day before: Blanch tomatoes, peel skins, slice, cover them tightly and store in refrigerator.
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3-4 hours prior to event: Begin assembling sandwiches.
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Once assembled, cover well with plastic wrap; can be stored in refrigerator or room temperature.
