Summertime is approcing fast. Garden full of tomatoes and have no idea what to do with the rest?
Growing up in Michigan ever summer I would enjoy these sandwichs. Grab a couple tomato slices and some mayo with toasted buns and I am on my way to happy town.
Now I live in Florida so the summers seem to be never ending and honestly tomatoes are one of my sons all time favorite snacks. I recently introduced him to these amazing beautys and he is completely hooked just like I was when I was a kid
Now if you have never had one of these amazing sandwiches then you are truly in for a wonderful treat. Here is the recipe
- 2 slices dense whole grain bread with lots of seeds (my favorite is Eli’s Health Loaf)
- 1 medium beefsteak tomato (New Jersey or otherwise), perfectly ripe
- 1 1/2 teaspoons mayonnaise
- 1 pinch kosher salt and coarsely ground black pepper
- Toast the bread to your liking (I like mine nice and crispy, but I know some prefer a lighter toast).
- Let it cool for a bit while you core and cut the tomato into 1/8-inch slices.
- Slather one side of each piece of toast with about a teaspoon and a half of mayonnaise (more or less if you like) and layer as many of the tomato slices as you can on top of one one piece of toast.
- Sprinkle generously with salt and pepper.
- Top with the other piece of toast, cut in half (vertically or diagonally – the choice is yours, so go wild).
- Eat immediately, with a side of napkins to catch the tomato/mayo juices that will undoubtedly dribble down your chin.