Growing up, my dad used to take me to Gutt’s Farm Stand in my hometown and let me pick out heirloom tomatoes. I remember my favorite heirlooms were Purple Cherokees. They were so sweet, large and oddly shaped, and deep dusky rose in color. One day we didn’t have bacon in the house for BLTs so we had “tomato sandwiches” instead. The tomatoes were so juicy and ripe that I didn’t miss bacon for a moment.
Now every summer, I look forward to tomato sandwiches, on simple sandwich bread with a generous dollop of mayo and tons of black pepper. There’s something so magical about these sandwiches, and if you ever have access to juicy heirlooms, you’ll have to feel the magic too.
Makes: 4 sandwiches
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
The Ingredients
4 large heirloom tomatoes, cored and cut into thick slices
8 slices soft oatmeal or sourdough sandwich bread
~ 4 tablespoons mayonnaise (honestly, you can’t beat Hellman’s)
Freshly cracked black pepper
The Steps
Toast bread until light golden brown. Slather 4 slices with mayonnaise to taste. Add black pepper to mayo, to taste. Add 2 slices of tomato to each of the other 4 slices. Close sandwiches and cut in half. Serve immediately.
The Steps with Pictures
Toast bread until light golden brown. Slather 4 slices with mayonnaise to taste. Add black pepper to mayo, to taste. Add 2 slices of tomato to each of the other 4 slices. Close sandwiches and cut in half. Serve immediately.
