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Tomato Mayo Sandwich

June 1, 2013

And so it begins. The season of the tomato mayo sandwich.

I like a lot of foods, but I really like tomato mayo sandwiches. But only when tomatoes are in season and they’re super fresh.

If past summers are anything to go by, it’s likely that I’ll eat a tomatoes worth of sandwiches just about every day for the next month or so.

To shake things up, I’ll make a tomato bacon pie or a BLT. But, really, that’s a whole lot of work and the near instant gratification of a tomato sandwich is nearly more than I can resist.

Tomato Mayo Sandwich with tomatoes from Springdale Farm

Tomato Mayo Sandwich with tomatoes from Springdale Farm

And, if you don’t know what I’m talking about, then here’s what you need to do.

Go out and get the freshest tomatoes you can find. Do not refrigerate them. Get some bread (a soft white bread that doesn’t have to be toasted is recommended). Grab a jar of Duke’s Mayonnaise (or Hellman’s or Best, if you insist).

Slather some mayo on the bread. Cut the tomatoes in nice, thick slices (no pansy slivers of tomatoes here!). Layer the tomatoes on the bread. Season with salt and pepper.

For true sandwich approach, top with another slice of mayo-slathered bread. Or for maximum tomato to bread ratio, leave it open-faced.

Voila! You’re done.

Now enjoy that sandwich and keep a napkin close by to clean up the juice that’s likely to drip down your chin.

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