The Perfect Tomato Sandwich
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!
Serves/Makes: 1
- 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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11 comments
Mmmmm sounds good especially that you can get them from your garden and still warm from the sun! I too love to eat tomato sandwiches for lunch, and have done that periodically -- everyday for 1 week! I make mine with olive oil and a sprinkle of salt instead of mayonnaise, and put it in the toaster/mini oven. When the sandwich is done, the tomatoes are nice and warm. I'll try your idea of making them thick. Never thought of that and my slices slide. Thanks!
Comment posted by sasa
We must be related! With 3 minor exceptions thats the recipe for my tomato sandwich. I use a thick sliced potato bread Helmans mayo and I like a lot of fresh cracked pepper on it.
Comment posted by Mr. Tomato
only one thing as good as the tomato sandwich you describe is a cucumber sandwich made exactly the same way! enjoy the summer harvest.
Comment posted by paula
I have always loved these. But you can also use sliced pineapple the same way. (not with tomatoe). We had these a lot when I was growing up. Yum!
Comment posted by Cathy
Victoria, you are absolutely right. A tomatoe sandwich without Duke's Mayo is lacking. I have been making garden fresh tom sands for over forty years, my Mom's recipe is the same as yours. I have tried other methods but just plain on white bread with Duke's definately is the King.
Comment posted by Rick
This is a real quick recipe ... And sounds yummy ... I will definitely give it a try. Thanks !
Comment posted by dpop
Reading this article re:tomatoes brought back memories of my child-hood when we thought that a fresh tomato was something speial- it still is. I find, as I've gotten older that some of those "old" childhood recipes are still the best and the tastiest. I will have my tomato sandwich later today- it's been a few years!
Comment posted by Sharon
Yumm!! My favorite is a thick juicy slice of tomato on a plain bagel and sprinkled with salt and pepper. Next I place one thin slice of provolone cheese on top and place it in the oven until it's just warm. Thank you for reminding me of this simple pleasure!
Comment posted by Miss Chickadee
Ah the glory of tomato sandwiches! During my weather career, I was transferred to St. John's Newfoundland. The climate there is too cold to grow warm weather garden crops like corn or tomatoes. When the in-laws came for a visit they brought some Ontario grown fresh tomatoes and some corn on the cob. We had a wonderful feast of tomato sandwiches and fresh corn. We added some lobster just to give the dinner some Newfoundland flavour but the fresh tomatoes were the best. J Lade
Comment posted by windsock
I add a slice of American cheese or every so often I omit the mayo and sprinkle with Grated Parmesan.
Comment posted by Rachel
Just the way I make em.........Plus a thin slice of sweet onion!
Comment posted by Jerry
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