Source: Food 52 by: MERRILL STUBBS
Do you share the author's enthusiasm for fresh home grown tomato sandwiches?
Ohhh, yeah :)
The tomato sandwich is, in my opinion, both under and over-appreciated, depending on the camp you fall into. Some just don't appreciate the magic of a perfect tomato sandwich, while others, like me, think about it more often than is technically healthy. (I figure if fantasizing about tomato sandwiches is among the worst of my vices, I’m probably okay.) When tomato season is in full swing I tend to have a tomato sandwich for lunch at least three days a week.
It’s nothing fancy, but over the years I tweaked until I came up with the tomato sandwich that best suits my taste: two pieces of whole grain toast spread with mayo and stuffed as generously as possible with slices of ripe tomato, plus some salt and coarsely ground black pepper. —Merrill Stubbs
TEST KITCHEN NOTES
Ah, summer love. Intense as the rising temperatures, it inspires joy, angst, optimism. It’s the season when we embrace our passions and new beginnings, no matter how fleeting they might be. And for our very own Merrill Stubbs, that summer lovin’ means tomato season. Her love letter addressee? Tomato sandwiches. Back in 2010, Merrill shared a straightforward recipe that allows tomatoes to shine. It’s just three ingredients—two pieces of whole grain toast spread with mayo and stuffed as generously as possible with slices of ripe tomato. Oh, and some salt and coarsely ground black pepper. Yes, it’s really that simple. And thank goodness, because love is complicated enough. —Katie Macdonald