The Perfect Tomato Sandwich

posted August 14, 2007
  by Victoria Wesseler, A Healthy Bite

Once the tomatoes in our garden begin to ripen, I have the same thing for lunch every day—a big tomato sandwich. While the concept of a slice of tomato between two pieces of bread is simple, the options for creating it can be a bit overwhelming.

First, there’s the bread. White, whole wheat, sourdough, whole grain? Thick or thin slices? Toasted or not toasted? My pick? May the nutrition gurus and my naturopath forgive me, but this is one time where nothing but squishy white thin untoasted slices of my childhood favorite Wonder bread will do.

Next there’s the condiment question. Low fat or full fat mayonnaise? No mayonnaise? Salt and pepper? Basil? Lettuce? For me only Duke’s full fat mayonnaise will do. There is something about the smooth rich creamy tang of Duke’s mayonnaise that lifts a tomato sandwich from good to great. No other brand will do. We can’t get Duke’s here in the Indianapolis area stores, but I have my network of suppliers. My friends in the South who know of my fondness for it graciously send me a supply as summer approaches. No salt, no pepper, no basil, no lettuce, or other green stuff. I think that the use of any seasoning, herbs, or other plant material competes with the tomato’s pure sweet taste.

And last, but certainly not least, there’s the star of the show—a nice big slicing tomato. Homegrown or store bought? Definitely home grown or recently purchased from the farmers’ market. Avoid grocery store tomatoes which are not ripened properly to give you that perfect soft texture that you want.

Red or yellow? Yes. I prefer the Mr. Stripey variety which is a yellow tomato streaked with red sunbursts in the middle.

Thick or thin slices? Thick. One great big thick slice (maybe an inch or two) is more stable than a pile of thin slices sliding around on each other.

Peeled or not peeled? Unpeeled—as nature intended. Some suggest salting the tomato slice and placing it on a paper towel to draw out the juices before you make the sandwich. Are they kidding? The whole point of a tomato sandwich is enjoying the tomato’s luscious juiciness as it drips down your chin and onto your shirt. Why would you want to draw that moisture out? What are they thinking?

To cut or not to cut? No cutting. The sandwich has to be left whole so you can grab it firmly with both hands, squish the bread down and munch away.

Three ingredients: bread, mayonnaise, and tomato. That’s it. And sometimes, when my tomatoes are just picked off the vine and still warm from the noon day sun, I even wonder about the need for the bread and the mayonnaise!

Perfect Tomato Sandwich Recipe
http://www.cdkitchen.com/


Serves/Makes: 1
Ready in: < 30 minutes

* 2 slices Wonder bread
* 1 tablespoon Duke's Mayonnaise
* 1 slice (2 inch size) Mr. Stripey tomato, unpeeled

Spread half the mayonnaise over one slice of the bread. Top with the tomato slice.

Spread the rest of the mayonnaise on the second slice of bread and place it mayonnaise side down on top of the tomato.

Enjoy.

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