Tomato Sandwich (1910s, Southern USA)
Tomato and mayo is a match made in Heaven. Add a couple pieces of bread and you have a meal! Give this Southern favorite a try on a hot summer day.
Equipment
- Normal Kitchen Utensils
Ingredients
- 4 Slices White Sandwich Bread
- 1 Large Tomato
- 3 Tbsp Mayonnaise
- Salt and Pepper to Taste
Instructions
- If you like, toast your bread. I like to toast two pieces stacked together, so one side of each piece gets toasted, and the other side stays soft (keep the toasted sides on the outside of the sandwich).4 Slices White Sandwich Bread
- Slice your tomato into 1/4 inch thick slices. You may have to go thinner (or get a second tomato) with smaller tomatoes like romas. Make sure you have enough slices to fill two sandwiches.1 Large Tomato
- Slather mayo onto one side of each piece of bread.3 Tbsp Mayonnaise
- Lay a piece of bread down, mayo side up. Top with tomato slices and a heavy pinch, each, of salt and pepper. Top with a second piece of bread, mayo side down.Salt and Pepper to Taste
- Repeat for the second sandwich and serve right away.
Notes
I like to refrigerate the tomato before making this sandwich, but plenty of people serve them at room temperature. Some even pull them fresh from the garden.
I have also heard of people adding sugar to this sandwich, but I cannot say I have tried that. I will say that lemon pepper is a fantastic addition, though. So are a couple slices of cheddar cheese.
Enjoy!