You’ve tried layering everything on your sandwich to no avail. The closest you come to taming tomatoes is placing tomato slices on melted cheese, and sometimes that doesn’t seem to work. The only 100% fail safe way to keep tomatoes in place is to use tomato slices the size of your bread. There’s a window of opportunity for these tomatoes while they are in season and even then those Goliath tomatoes tend to be pricey.
Another way to end runaway tomatoes and messy, fall-apart sandwiches is to use the butterfly cut when slicing tomatoes. This also helps to keep other ingredients level on the sandwich.
After washing your tomato, place it on its side on a cutting board or other solid surface.
Using a sharp knife cut the end (opposite of the stem) of the tomato off, either eat or discard.
Next, begin slicing the tomato but don’t make the cut all the way through. Stop about one-fourth inch from the bottom of the tomato.
Cut a second tomato slice the same width as the first. This time, cut all the way through.
This will result in one really thick slice of tomato with a slit in the middle. Grasp both tomato slices, push downward to fully open and lay flat. The butterfly cut tomato will stay on your sandwich and help balance the other items on your sandwich. Butterfly tomatoes are excellent on sub or hoagie’s. Now all you need to do is try it yourself.
The Bomber Sandwich
4 slices of your favorite bread
6 thinly sliced or shaved turkey
One jalapeno, sliced
2-4 Butterfly tomato slices
2 slices Pepper jack cheese
2 slices Provolone cheese
Begin by pouring a small amount of olive oil in a skillet, add the onion slices and heat over medium heat. While the onions are slowly heating and becoming tender, add mayonnaise to all four slices of bread, and add jalapeno slices to one side of the bread for each sandwich. Be sure to flip the onions and cook on both sides.
Add one slice of provolone cheese on top of the jalapenos.
Remove the onions from the skillet and place on paper towels to drain.
Add a small amount of olive oil to the skillet and add the turkey in two stacks of 3 slices. While the turkey heats, blot onions on paper towels to remove excess juice and oil and place on top of provolone cheese.
Flip the turkey in the skillet, wait 30 seconds, remove and place on top of the onions.
Lay a slice of Pepper jack cheese on top of the turkey and put the other piece of bread with mayonnaise on top.
Add a small amount of olive oil to the skillet; transfer the sandwich to the skillet and grill over medium to medium-low heat for approximately two minutes on each side.
Remove from the skillet and transfer to a plate.
Carefully open the sandwich between the turkey and onions and add butterfly tomato slices and lettuce.
Put the sandwich back together and enjoy!