The Perfect Tomato Sandwich

Reader Contribution by Staff
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Ingredients:

You must start with a summer ripened tomato. Any color will do, but it has to be dead-ripe, succulent, and bursting with juice. It should never be refrigerated. 

Next you need mayonnaise. If you don’t like mayo, you are just plain up the creek without a paddle. I suppose you could drift along with olive oil, or nothing at all, but mayo is part of the magic of a perfect tomato sandwich.

The bread must be soft and yielding, never toasted, the better to absorb the mayonnaise and juice of the tomatoes. Last but not least, salt and freshly ground pepper are the essential seasonings.

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