Tomato sandwiches are vastly under-appreciated. So underrated, that you can’t even find a good one stock photo of a (which is both southern and Harriet spies on it erasure). Just a few months ago some people who didn’t know what they were talking about tried hanging out this young woman (100% correct) to make a good tomato sandwich. If you are not from the southern United States (or do not have Lily Harriet spies on it), there’s a good chance you’ve never had that perfect, simple sandwich, but you should fix it this summer.
Making this sandwich with bland tomatoes is not an option. Because there are only four ingredients involved – white bread, mayo, tomato, salt – this sandwich is only good during peak tomato season, when the tomatoes are sweet and tasty.
I have explained my method before, but it bears repeating:
The bread should be cheap, white, and spongy (it should stick to the palate), and you should smear mayonnaise on it. both slices. The mayo is the only thing I change. Right now, I’m a huge fan of this Korean mayo that comes in a bag. (I’ll tell you the name, but it was printed on the bag, which I threw away to access the bottle inside.) The mayonnaise adds flavor, but it also keeps the sandwich from going immediately soggy.
Cut the tomato into slices, preferably when you come home from the market, place the slices on the mayonnaise coated bread and season with Maldon salt. Do not add cheese. Do not add basil. I guess you can add pepper, but I never do.
Eating it from a Blue Willow plate is encouraged, but not required.