Tomato Sandwich

Tomato poll says 50% would make tomato sandwich---my fave is NJ Beefsteaks,Hellman's Mayo (is there any other) salt and pepper and Wonder or Sunbeam white bread-------------sandwich heaven! Let's compare.

No white bread. Everything else fine. I would probably sprinkle a little basil on the tomato slices, also. I'm game.

I have them in the summer with fresh ripe Beefsteak tomato
slices on toasted wheat bread with mayo (not Miracle Whip!) garlic salt, and black pepper. I also like them on a thin sliced baked crusty bread.

Andrea

Mine are on Latvian Rye (black bread). Thin slice of bread, some butter, sliced tomatoe, slice of onion along with salt and pepper...

Tomato sandwich

Chill 2 nice ones from your garden.
2 slices white bread.
Coat one slice bread with mayo, heavy on the mayo, add slices from 1 tomato, salt and pepper.
Add another layer of tomato, salt and pepper.
Coat the other slice of bread generously with mayo, top the sandwich and enjoy.

I checked fresh sliced tomato salad but what that really means is standing over the kitchen sink eating out of hand. I admire the posters who have enough self restraint to lay out some bread, apply dressing or spread of choice, slice an onion and season before eating.

Question: is this poll timely in other parts of the country? Tomatoes are usually done in June here and it's about time to start the fall crop.

Thick slice''s with spinach, pepper jack cheese, and Beano sub dressing on a sesame seed soft sub roll.
That was my lunch yesterday.

1 piece of whole grain bread, thick slices of the tomato, salted and peppered, a slice of colby cheese put under the broiler til cheese is bubbly......

I'm in Zone 6 here and it took them forever to ripen here, even though we put the plants in the first part of May. There are still many green ones on the vine.

Andrea

quote:

Originally posted by fabulousoyster

Tomato sandwich

Chill 2 nice ones from your garden.
2 slices white bread.
Coat one slice bread with mayo, heavy on the mayo, add slices from 1 tomato, salt and pepper.
Add another layer of tomato, salt and pepper.
Coat the other slice of bread generously with mayo, top the sandwich and enjoy.

Food of the Gods!!!!

i like em with mustard on rye

I really like them the Irish way for breakfast. Just slice in half and either broil or place right in pan and sear them off, a great addition to a morning breakfast. Chow Jim

Fresh Jersy tomatos on white bread with Hellmanns fresh ground pepper and sliced garlic

Slice, salt, eat.

Or, on soft toast with lettuce, mayo, and crumbled bacon bits.


Tom

I'm in Zone 5, tomatoes just started riping here in the last week.. As Andrea said, seemed to take forever this year... (My buddy who took a gamble and planted a bunch before the last frost has had some for 2 or 3 weeks now riping). Either way, they'll keep producing thru the end of October, possibly into the first part of November, Mother Natures will of course.

White toast with lots of Hellmans, salt , pepper.
Mike

White bread, Duke's mayo, beefsteak tomatoes, a little salt, fresh ground pepper. Mmm!

This is one of the few sandwiches on which I prefer Miracle Whip over mayo. pb

quote:

Originally posted by fabulousoyster



Chill 2 nice ones from your garden.

I read recently that chilling tomatoes turns off some enzymes that are critical to flavor. Hence, chilled tomatoes won't taste nearly as good as those at room temp. I haven't tested this theory yet because I haven't found any good ripe tomatoes around my parts so far this summer.

quote:

Originally posted by fabulousoyster

Tomato sandwich

Chill 2 nice ones from your garden.
2 slices white bread.
Coat one slice bread with mayo, heavy on the mayo, add slices from 1 tomato, salt and pepper.
Add another layer of tomato, salt and pepper.
Coat the other slice of bread generously with mayo, top the sandwich and enjoy.

Double Ditto! I want one right now.

I like mine on toasted whole wheat, with mayo, lettuce and bacon...
Hmmmmmm.... novel idea, don't you think???...

Toast 2 pieces sourdough bread. Place tomato slices on top of one piece, heavily salt & pepper, top with sharp cheddar cheese. Put under the broiler until cheese bubbles. Spread mayo on the other slice of bread and place on top. MMMM-mmm. I sometimes add bacon too, but it's plenty good without.

My husband has a coworker who grows tomatoes, but doesn't like to eat them (go figure). So he's been coming home with big Ziploc bags full of the beauties. Funny thing, I really don't like tomatoes, but when they're fresh from the garden, nothing beats a toasted tomato sandwich.

As for the mayo, I prefer a 50/50 blend of Hellman's and Kraft. (just kidding).

Mine: Toasted white, sliced tomatoes, sliced cukes, salt and pepper.

plain white bread, thick sliced, s n p, mayo. Heaven. My neighbors
plants stopped putting out, so I guess I gotta buy em again now.

Blend good mayo (2 T) with diced garlic (1 clove) and minced fresh basil (3-4 leaves). Cut slabs of fresh red garden tomato. Layer on a god, crusty bread with the garlic mayo. S&P to taste. Lots of napkins. Summer heaven.

My best friend just dropped off dome gorgeous tomatoes-blt's for dinner tonight!

Pigiron is right: Don't ever put tomatoes in the refrigerator.

Virtually any tomato sandwich is fine by me, but I have my favorites-

Classic American- good white bread (ie: from a bakery), tomatoes, salt, and mayonaisse from a jar.

Updated Classic- whole-grain bread, tomatoes, salt, home-made mayonaisse, Rocket from my garden.

Grilled Swiss & Tomatoes on Rye with Horseradish.

NO Miracle Whip, ever.

Something a little different. Take a pizza shell and add sliced tomatos, fresh garlic, seasoning of your choice and top with cheese of your choice. I prefer provolone. Throw into a preheated (375-425) oven and bake for 10 - 15 minutes.

I like mine with room temperature tomato slices on white or wheat toast, with miracle whip, salt and pepper. My big harvest was this past weekend, so we canned 2 cases of salsa, and have plenty left for sandwiches.

I like mine with room temperature tomato slices on white or wheat toast, with miracle whip, salt and pepper. My big harvest was this past weekend, so we canned 2 cases of salsa, and have plenty left for sandwiches.