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Thu Jul 6, 2017, 01:02 AM

 

Summertime is the time for tomato sandwiches

Share your favorite tomato sandwich recipes

Here's mine,

1. Pick a tomato from your garden. If you don't have a garden, find a local farm stand.

Do NOT, I repeat, Do NOT buy some rubbery, red tomato from your grocery store.

Find a real freaking tomato, otherwise do not bother.

2. Toast your favorite bread.

3. Slice your juicy, delicious tomato as thin or thick as you like.

4. When your toast pops up, slather it with mayonnaise. Hellman's is my preference.

5. Salt and pepper that toast, generously.

6. Place slices of your yummy, ripe, juicey tomato on the toast.

7. Cut your sandwich diagonally, or vertically, it doesn't really matter.

8. Eat it! It's yummy.

38 replies, 3563 views

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Arrow 38 replies Author Time Post
Reply Summertime is the time for tomato sandwiches (Original post)
NYResister Jul 2017 OP
kcdoug1 Jul 2017 #1
MFM008 Jul 2017 #2
Warpy Jul 2017 #3
NYResister Jul 2017 #5
Warpy Jul 2017 #6
madaboutharry Jul 2017 #4
Honeycombe8 Jul 2017 #7
NYResister Jul 2017 #16
Sabrinao Jul 2017 #8
LineLineReply .
NYResister Jul 2017 #17
mnhtnbb Jul 2017 #9
unc70 Jul 2017 #10
mnhtnbb Jul 2017 #11
unc70 Jul 2017 #12
jpak Jul 2017 #15
NYResister Jul 2017 #18
mnhtnbb Jul 2017 #20
NYResister Jul 2017 #21
Raster Jul 2017 #26
yallerdawg Jul 2017 #27
femmocrat Jul 2017 #13
NYResister Jul 2017 #19
jpak Jul 2017 #14
rurallib Jul 2017 #22
NYResister Jul 2017 #23
rurallib Jul 2017 #24
smirkymonkey Jul 2017 #25
Brother Buzz Jul 2017 #28
wryter2000 Jul 2017 #30
Brother Buzz Jul 2017 #31
wryter2000 Jul 2017 #32
Brother Buzz Jul 2017 #33
NYResister Jul 2017 #36
Staph Jul 2017 #29
Mosby Jul 2017 #34
NYResister Jul 2017 #37
riverbendviewgal Jul 2017 #35
NYResister Jul 2017 #38

Response to NYResister (Original post)

Thu Jul 6, 2017, 01:10 AM

1. THIS... is the key to a good life!

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Response to NYResister (Original post)

Thu Jul 6, 2017, 01:15 AM

2. I love beefsteak type

Tomatos.

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Response to NYResister (Original post)

Thu Jul 6, 2017, 01:25 AM

3. It will take another month here in NM

and it will be the time for fresh tomato salsa, the hotter the better. I made some up with "vine ripened" supermarket tomatoes last week. It's OK, better than cooked, canned salsa, but not by much. I'm enjoying it in large quantities in sliced chicken tacos.

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Response to Warpy (Reply #3)

Thu Jul 6, 2017, 01:35 AM

5. mmmmm

 

sounds yummy!

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Response to NYResister (Reply #5)

Thu Jul 6, 2017, 01:39 AM

6. It is

I should probably go to the international grocery to see if they've got mangoes. Mango salsa will help me last until the decent tomatoes show up.

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Response to NYResister (Original post)

Thu Jul 6, 2017, 01:34 AM

4. Also great with Season Salt.

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Response to NYResister (Original post)

Thu Jul 6, 2017, 03:58 AM

7. People eat tomato sandwiches?

Never heard of it.

But...there's nothing in it but a tomato! Which is a sandwich topping?

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Response to Honeycombe8 (Reply #7)

Thu Jul 6, 2017, 06:35 PM

16. Of course, :)

 

But I know some people who would agree with you that it's a topping and not a sandwich.

You should try it. It's delicious.

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Response to NYResister (Original post)

Thu Jul 6, 2017, 04:26 AM

8. You had me until....

 

The toasting part! 😝

I usually slap some mayonnaise on a nice, soft piece of untoasted potato bread or regular white bread for that melt in your mouth goodness. Everything else you said is spot on!

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Response to Sabrinao (Reply #8)

Thu Jul 6, 2017, 06:35 PM

17. .

 

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Response to NYResister (Original post)

Thu Jul 6, 2017, 06:05 AM

9. The official story on making a tomato sandwich. It should use Duke's mayonnaise

There may not be Duke's mayonnaise for sale where you live. That's a shame, and you should really try to get some, because it's markedly less sugary than other commercial mayonnaise brands and allows the tomato slices to sing their luscious, sweet and tangy tune.
How to win over a mayo-hater
Hellmann's will also get the job done, but if anyone begins to bring up the possibility of making the mayonnaise for this sandwich at home ("It's sooooo eeeeaaasssyyy. Just use your bllleeeenderrrr...", banish them to the porch until they have contemplated the error of their ways. Yes, even if it is raining. Simplicity is serious business here.
Same goes for the white bread. You must not make this bread, nor should the word "artisanal" be uttered within 100 paces of it. You must purchase this bread and the word "crappy" must be at least somewhat applicable to it. Chef Bill Smith of Crook's Corner restaurant in Chapel Hill, North Carolina makes his with store-bought bread (a move New Orleans chef Adolfo Garcia reportedly referred to as "ballsy" and the man's won or been nominated for every big cooking award under the sun. Trust him, for he is a professional maker of tomato mayo sandwiches.
Upon this soft, crappy bread, slather the mayonnaise. How thickly and on one or both slices - that's your business. On top of one slice, layer tomatoes.

The tomatoes should come from a farm, a farmstand, a neighbor or if you're extremely lucky, your own garden. If the angels are smiling upon you from the heavens and you saved a basket of kittens from certain death on a railroad track in a past life, these tomato will be of an heirloom variety. They should be red (yes the yellows, oranges and purples are stunning to behold, but we're on a particular mission here) and taste of blue skies and blazing sun. At the very least, they should have been grown in soil rather than a hydroponic compound, but sometimes, we must make do. If they have seen the inside of a fridge, though, skip them. These are not the tomatoes you're looking for.

Cut the slices to whatever depth brings you the greatest pleasure. For some, this will be akin to the thickness of a thumb. Others may wish to skim this month's copy of Nightshade Enthusiast through theirs. Either way, you're in it for the juice - or rather the locular jelly, which is that luscious goop in the center that holds all the acid. There should be enough of that to stain the mayonnaise a light pink and make your knees buckle just a little bit.
When you're finished layering the slices. Stack on the top slice and...wait. It'll taste good right now, but it'll be even better in ten or fifteen minutes when the juice has had a chance to seep in and meld with the mayonnaise and juuuuust begin to sog up that first millimeter or two of bread. You've held out all year for tomatoes to be in season - what's a few minutes more?


http://www.cnn.com/2014/07/28/living/tomato-mayo-sandwich-eatocracy/

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Response to mnhtnbb (Reply #9)

Thu Jul 6, 2017, 07:26 AM

10. Strongly concur, it should be Dukes

I have known the aforementioned chef, Bill Smith, for nearly fifty years and we grew up a few miles apart. I agree completely with those instructions. Had my first sandwiches of the season on Saturday with a Carrboro farmers market tomato.

And it really needs to be Dukes mayo.

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Response to unc70 (Reply #10)

Thu Jul 6, 2017, 09:15 AM

11. I live in Chapel Hill so I am familiar with the reputation of Chef Bill Smith.

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Response to mnhtnbb (Reply #11)

Thu Jul 6, 2017, 09:22 AM

12. I knew you were also in Chapel Hill

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Response to unc70 (Reply #10)

Thu Jul 6, 2017, 12:06 PM

15. Hannaford's (A Maine supermarket chain) has the best organic mayo for summer sammiches

gonna have to get me some today.

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Response to mnhtnbb (Reply #9)

Thu Jul 6, 2017, 06:38 PM

18. lol. Love it!

 

I've never heard of Duke's. I wonder if I can order it online?

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Response to NYResister (Reply #18)

Thu Jul 6, 2017, 07:46 PM

20. You can get it from Amazon!

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Response to mnhtnbb (Reply #20)

Thu Jul 6, 2017, 09:21 PM

21. Cool. Thank you!!!

 

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Response to mnhtnbb (Reply #9)

Fri Jul 7, 2017, 01:15 PM

26. Duke's... soybean oil... the hallmark of cheap mayo:

Soybean oil, eggs, water, distilled and cider vinegar, salt, oleoresin paprika, natural flavors, calcium disodium EDTA added to protect flavor. Contains: Eggs

It must be a southern thing.

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Response to mnhtnbb (Reply #9)

Fri Jul 7, 2017, 01:21 PM

27. Duke's?



Accept no substitute for slathering onto both slices of your RAW toast (it ain't a BLT!):





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Response to NYResister (Original post)

Thu Jul 6, 2017, 09:33 AM

13. We always ate them on butter bread.

The tomato must be still warm from the sun. Perfection!

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Response to femmocrat (Reply #13)

Thu Jul 6, 2017, 06:39 PM

19. Yes. Absolutely.

 

Warm the sun. It just doesn't get any better than that.

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Response to NYResister (Original post)

Thu Jul 6, 2017, 12:01 PM

14. I love my All Maine sourdough BLT

B from the local farmer's market

L&T from the garden

Organic Maine-grown sourdough bread and mayo from the local supermarket

Yum!

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Response to NYResister (Original post)

Thu Jul 6, 2017, 09:24 PM

22. Mayonnaise? Yuck! What a taste killer. But you know what is good?

Peanut butter! Yes indeed!
Been eating them that way since I was a wee one.

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Response to rurallib (Reply #22)

Thu Jul 6, 2017, 09:27 PM

23. Peanut butter and tomato sandwich?

 

I'm curious to try it.

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Response to NYResister (Reply #23)

Thu Jul 6, 2017, 09:30 PM

24. Yes Indeed!

seriously I have been eating them since I was @ 10
Just don't like mayo

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Response to NYResister (Original post)

Fri Jul 7, 2017, 01:07 PM

25. Yes, perfect!

Has to be a garden tomato or an heirloom or organic tomato. It just doesn't work with ordinary commercially grown tomatoes. They have no flavor at all.

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Response to NYResister (Original post)

Fri Jul 7, 2017, 01:39 PM

28. If you add cheese and avocado, you've created ambrosia

Hellman's? I heard it's nothing but Best Foods mayonnaise with an east coast accent.

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Response to Brother Buzz (Reply #28)

Fri Jul 7, 2017, 01:57 PM

30. Yup

Same mayo. Hellman's in the east. Best Foods west of the Rockies. In Oaktown's cool climate, the only tomato that will ripen property is Early Girl. Small but great flavor. The bread must be soft and white.

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Response to wryter2000 (Reply #30)

Fri Jul 7, 2017, 02:25 PM

31. Beefsteak is my go to tomato in California for sandwiches

NRaleighLiberal gave me some pruning/thinning ideas, and now I have a boomer vine that is producing four times as many tomatoes as before. Hell, I'm having to work at keeping the vine under seven feet tall; like Kudzu, it's going places.

I haven't the heart to tell him my Cherokee Purple is a total dude again

Oh, try potato bread for a pleasant experience; it fits your criteria, and the flavor helps bring it all together.

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Response to Brother Buzz (Reply #31)

Fri Jul 7, 2017, 04:09 PM

32. Love potato bread

Where do you live in CA? In Oakland our nights are too cool to ripen a beefsteak. I've tried. They don't taste much better than store bought tomatoes. I finally settled on Early Girls, which are delicious. But even the first few of them don't taste too great. They're just now getting delicious.

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Response to wryter2000 (Reply #32)

Fri Jul 7, 2017, 04:22 PM

33. Sacramento Valley - Tomato country

But I grew up in the fog belt of Marin County, and we grew bumper crops of Beefsteak tomatoes back in the day. Our soil was shell mound which was augmented with a ton of of home grown compost.

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Response to Brother Buzz (Reply #28)

Fri Jul 7, 2017, 08:04 PM

36. What a great idea.

 

I LOVE avocado.

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Response to NYResister (Original post)

Fri Jul 7, 2017, 01:51 PM

29. No toast!

It must be store-bought white bread.

And thinly slivered onion is a wonderful addition.


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Response to NYResister (Original post)


Response to Mosby (Reply #34)

Fri Jul 7, 2017, 08:05 PM

37. Even farm fresh?

 

I love stewed tomatoes as well.

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Response to NYResister (Original post)

Fri Jul 7, 2017, 06:02 PM

35. I agree but like to add lettuce.

Must be very fresh bread.

Another favorite is grilled cheese with tomato between the cheese. Yummy.

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Response to riverbendviewgal (Reply #35)

Fri Jul 7, 2017, 08:06 PM

38. Yes. Grilled cheese with tomato is yummy!

 

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