The tomato sandwich is a Southern favorite eaten only in summer, and only with really good tomatoes. A classic recipe is white bread, summer tomatoes, mayo, salt and pepper. I made a new version today with what I had to hand and really liked it.
Possibly Heretical Nouveau Appalachian Summer Tomato Sandwich
Slice your tomato how you like it. (The whole point of the sandwich is the tomato, which should ideally be homegrown, red and ripe. Meaty and juicy rather than mealy and chambered. Deep orange-red rather than pink. If you don’t have access to a tomato dealer, hit your local farmer’s market.)
Toast an onion roll. Cut whatever cheese you have around into thin slices.
Put the cheese on the toasted roll while the roll is still warm.
Spread the other side of the onion roll with mayo. Top it with tomato. Generously salt and pepper the tomato.
Optional: Fresh spinach. Fresh basil.
This was a very tasty light summer lunch! Should have taken a pic… (Burp.)