Today, I had a hankering for a tomato sandwich after THIS twitter post showed up on my timeline –
A chef friend dropped off a batch of ripe heirloom tomatoes, so naturally the first thing I did was make a tomato sandwich with lots of Duke’s Mayo, salt, and pepper on toasted Buttermilk bread. A burst of summer in every bite. pic.twitter.com/He2DE6HVXS
— Gennefer Gross (@Gennefer) August 11, 2022
Truly, a work of art – and beats the hell out of the tomato sandwich I got in the Utopia Falls writers’ room –
So, inspired, I stopped by the grocery store on our way back from Suji’s physio appointment (Apparently, she’s preferring massage over exercise according to her therapist) and picked up the necessary ingredients. And, for dinner, I made myself a (actually two) tomato sandwiches – thinly sliced vine ripened tomatoes with bacon, avocado, Scottish cheddar, salt, pepper, oregano, and kewpie mayo on Texas toast. With a side of olive oil and habanero hot sauce. Not pictured, unfortunately, because I was too busy eating.
In retrospect, I could have mixed it up and also done a version switching out the sharp cheddar for mozzarella and basil.
My father used to love his tomato sandwiches which also included tomatoes (of course), oregano, salt and a little oil on white bread.
I am also a fan of fried green tomato sandwiches – but it’s been a while.
Any tomato sandwich fans out there? Tell me about your version.