Meet my lunch, every day until tomato season is over. I'm not sure if this is a regional thing, but I have been obsessed with true tomato sandwiches for as long as I can remember. And when I say 'true tomato' sandwiches, what I mean is tomatoes in season...so they actually taste like tomatoes.
Tomatoes are a touchy subject with me. I refuse to buy them out of season, no matter how faux good they look. Honestly, what's the point? They taste and smell like bland. Like damp cardboard with a touch of floor grit. And even if you do buy them out of season (I forgive you. I can't be mad that you're buying produce), you really appreciate the elements that weren't there during the winter. It's sliced sunshine.
I can wax poetic about this sphere of wonder all day, but long story short, a sun ripened tomato sandwich is my life. And this is how I do a Carlene version: open faced (because it's not about the bread), toasted (for a crisp element), sea salt (to bring out the essence of the tomato), and a mixture of small greens (I don't want crisp iceberg or romaine). There's an art to a tomato sandwich, clearly.
- 1 slice whole wheat bread
- small in season tomato
- 1/2 tablespoon mayo [The real stuff. Seriously.]
- sea salt
- mixed greens
This should be fairly obvious, but just in case....toast the bread. Add mayo and add sliced tomatoes to cover the entire piece of bread. Top with a sprinkle of sea salt and a handful of mixed greens.
The cherry on top of a tomato sandwich is the fact that it's a beauty food: whole grains, mixed greens and the tomato are foods to love.
I've gotta know...do you have a tomato sandwich obsession?
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.