I am not sure there is anything more perfect than a tomato sandwich in the middle of summer. Unless, of course, you don’t like tomatoes. And that would just be wrong (ahem…and I am not singling out any certain husbands). Tomatoes are the jewels of the gardens in so many backyards this time of year. And this sandwich is the beloved delicacy we wait for all year long…most likely because it is so incredibly hot that any meal that can be prepared without the added heat of an oven is cause for celebration. If you haven’t had one of these babies, then you’d best get on it. Because, bless your heart, you are missing out.
Here’s what you need.
Old fashioned white bread. The very kind that makes you feel like you are doing something wrong when buying it. Wonder, Merita, Texas toast – it does not matter. The squishier and softer, the better. Do not waste your time (or your tomatoes for Heaven’s sake) on low-calorie or wheat bread. It will not be the same.
Mayo. And a big ‘ol slather of it. Pick your favorite one and go to town. Spread it all over your illegal white bread. Do not feel guilty.
Tomatoes. Here’s the important part. These need to be picked straight from your garden or grabbed at the farmers’ market. Period. There is no substitute for a garden-fresh, homegrown tomato. They often don’t look perfect. But perfect appearances are overrated, don’t you think? They may be misshapen or the coloring may be varied. But that is what makes them so good! These jewels of summer are hard to beat. Your grocery store ones may be pretty, but they won’t taste as good.
Finish with fresh ground pepper and a little bit of salt. Let your masterpiece sit a few minutes until some of the juice from the tomatoes meets up with the mayo and the bread. They will get married and live happily ever after. Simple. Delicious. Perfection.