Saturday Recipes – Heirloom Tomato Sandwich!

I obviously have a split personality today for a blogger – but I really missed doing Saturday recipes and I am now happily settled into our new family/media room and can blog and write at will. I am clearly behind on my manuscript for reasons of comfort and stress but I think this helps!

If you’re like me and you have even 12″ diameter, you can grow tomatoes! I grow all sorts of heirloom tomatoes and eat them daily. They were a little slow to come in this year in the Northeast, but they’ve been bountiful and gorgeous. For this recipe, just eyeball it and use any kind – plum, Beefsteak, green zebra, chocolate, etc. – yellow, red, orange, green, brown, purple, etc. In the South, we use plain old white bread like – gasp! – Wonder, but you can put a more chic spin by using a ciabatta or sourdough. Whatever you like – some folks add basil or goat cheese, but I am a purist and use only 4 ingredients. The goal is to enjoy the burst of tomato flavor. PS – NEVER refrigerate a ‘mater. It kills it!

Heirloom Tomato Sandwich

– slices of heirloom or fresh tomatoes from market (organic preferred)
– sea or Kosher salt
– one teaspoon good Mayonnaise, either homemade or Hellmann’s
– 2 slices of the bread of your choice
– 2 turns of a cracked pepper mill

To assemble: simple smear mayonnaise on each of the two bread slices (if using a whole grain white, use a double rocks glass or round cookie cutter to make a child’s perfect circular sandwich – they love it!), arrange tomato slices on the “bottom” half of the sandwich, sprinkly liberally with salt and dust with fresh cracked pepper). Put other slice of bread on top, slice and enjoy the best of summer.

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