Monday, August 1, 2011

Tomato! Tomato! Tomato!

Every year, as tomatoes reach their summer peak of perfection, my Southern friends start talking about tomato sandwiches. The right mayonnaise, the right bread, salt or no salt and include pepper? No way!

For 16 years I've listened, smiled my amusement at what I saw as silliness, and ignored the rapturous oohing and aahing over the tomato sandwich. I deigned not to take a bite.

(I bet you know where this is going).  Bill showed up the other day with 3 gorgeous tomatoes from his enviable of them as big as a grapefruit that he called a Cherokee red. "Eat this first," Bill instructed and I spent all of the next day mulling the use of this prized tomato. The bottom line? It had to be a tomato sandwich but a tomato sandwich on my terms.

Sorry all, no Dukes for me. I used Hellmans, skipped the salt, skipped the pepper and traded the white bread for a doughy soft burger bun. (Better to sop up those juices.)
Bill's tomatoes and my Hellmans
They were all right. The sandwich was heaven. I ate two. I was a fool to wait.


  1. Sounds heavenly and just perfect for summer lunch. For a twist, next time try this for a hot supper: Cut a big thick, 1.5 or 2-inch slice out of the middle of one of those big boys. Lightly brush w/olive oil and grill it until it's warm throughout but still firm (not mushy). Eat it on a burger bun or one of those round sandwich flats if you're counting calories. Hellman mayo a must! Can add a basil leaf, or even melt a sprinkle of parmesan on top.

  2. Love it! We've been eating a lot of tomato sandwiches, too, and it's gotta be Hellmans!