by drbabs
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drbabs's Notes:
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1
heirloom tomato, fresh picked if possibe
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2
slices thick bread (White is traditional...but you can use whatever bread you like. You may be tempted to toast it, but don't! You want the bread to be soft.)
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1 tablespoon
mayonnaise, thinned with a little lemon juice (You can chop up some fresh parsley and/or basil and add it to the mayo if you like.)
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salt and fresh ground pepper to taste
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Stir lemon juice (and herbs if using) into mayonnaise and spread on both slices of bread. Slice tomato thickly and lay slices on 1 slice of bread. Generously sprinkle salt and pepper onto the tomato slices, and cover with second slice of bread.
Ask the hotline about this step!I dare you to eat just one!
Ask the hotline about this step!Yum!
:) Too bad you don't still live on Long Island--I live in Huntington--we could have a Food 52 meetup!
Simply the best.
Missing one key ingredient: a big glass of cold milk!
Yes, and so good....If I had AntoniaJames' talent, I'd used home baked bread.
Me too!! Except I toast the bread - to each his/her own...
I love the little touches you are adding to! And yes, while still warm from the garden is the best.
My 2nd favorite way to eat an heirloom tomato! Perfect, Dr. B. and thank you!! (Guess what I'm having for lunch today??)
I love this sandwich. As I kid I probably ate it every day during the summer. Thank you for reminding me of this childhood favorite. Running out to buy some more tomatoes now!
Even though I grew up in the South, I didn't discover this treat until I grew my own tomatoes.
Someone had to post this.... Is there anything in the world better than a tomato sandwich?
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
This is my favorite thing to eat all summer. With a great, nice tomato nothing is better!