Recipe: Tomato Sandwiches
Is there a more perfect summer food than a ripe tomato? And is there any better way to eat one than in a tomato sandwich? I know many people — myself included! — who wait all year long for the joy of biting into this deliriously simple but splendid delicacy.
- 2 slices sourdough bread
- generous schmears of mayonnaise
- 2 1/2-inch thick slices of tomato
- pinch of kosher salt
- pinch of freshly ground pepper
Lay the bread onto the countertop, and schmear with the mayonnaise. Lay lettuce on one slice of bread, and top it with the tomato slices. Sprinkle the salt and pepper over the tomatoes, then top with the remaining slice of bread and cut the sandwich in half.
Makes 1 sandwich, but can easily be multiplied.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on Aug. 7, 2011.