Instructions: Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner"s manual). Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.

Place tomatoes on cooking grate of fully smoking grill or smoker. Smoke 1 1/2 hours over charcoal or 10 to 12 minutes over gas; remove. Chill tomatoes in refrigerator.

Meanwhile, spray bread with olive oil. Place bread oil-side down on cooking grate. Grill Directly 2 to 3 minutes or until toasted; remove.

Spread toasted side of each bread slice with mayonnaise; sprinkle with equal amounts of basil. Cut each tomato into 4 slices; place 2 tomato slices over basil on each bread slice. Sprinkle tomatoes with salt and pepper. Top each sandwich with 2 slices of goat cheese.

This recipe yields 4 servings.

Wine Recommendation: Smoked tomatoes and California Zinfandel. Enough said!

Beer Recommendation: A smoked porter will bring out the fruitiness of the tomatoes while keeping the wonderful smoked flavor company.

Comments: Take time to savor every bite of this extra-delicious sandwich made special with smoky overtones.

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