“Will you join us for a sandwich”, I asked our twenty-three year old tenant who was helping paint the interior of her recently leased North Carolina home.
“Please Jennifer, have a tomato sandwich with us. We have plenty for everyone” my wife interjected while busy slicing a plump juicy red tomato.
Jennifer, a Pennsylvania born-and-reared young Christian lady looked puzzled and said, “I do not know what that is – a tomato sandwich.”
I could hardly believe what I had just heard. How a fellow human sapient could live for twenty-three years without ever knowing the delightful, scrumptious flavors of a southern style classic tomato sandwich is difficult for me to comprehend.
I proclaimed to my wife, “Honey, we are past the summer season for garden fresh tomatoes but we must get the word out to as many uninformed reachable people as possible concerning the savor of the tomato sandwiches.”
Here’s the tomato sandwich manifesto and creation instruction:
CREATION OF A CLASSIC SOUTHERN TOMATO SANDWICH
1. Mayonnaise — All brand names are good and work just fine. I’m partial to Duke’s mayonnaise but you can use whatever brand you most prefer. One caveat, please do not use that zesty, creamy, whipped-up type of miracle spread instead of mayonnaise. That stuff does not ameliorate a tomato sandwich; it actually takes the tomato sandwich down several levels on the taste scale.
Yes I know. My own biological daughter does not like mayonnaise. I don’t know why but I consider it a travesty since she will never know the piquancy of a classic tomato sandwich. Mayonnaise is the heartbeat of the classic tomato sandwich – without it and you should just forget-about-it.
2. Bread — Use fresh, soft sliced white bread to soak up the tomato juice and mayonnaise mixture of the sandwich. Please, Do not toast the bread.
3. Seasoning — All you need is salt and pure ground black pepper. Season to taste but don’t be timid with the shakers. The mayonnaise is the heartbeat of the sandwich but proper seasoning brings the beat to the ultimate high. Flavors will burst onto the scene to take your breath.
4. Tomato – Choose a garden fresh summer or fall ripe succulent red tomato, one that’s bursting with juices and flavor.
Slice the washed and dried tomato into 3/8-inch slices. Put a sizeable dollop of mayonnaise on both slices of bread and spread it evenly all the way to the outside crust. (My wife thinks I’m crazy for insisting that the mayonnaise should be spread on both slices of bread, but I argue that it makes the sandwich more tasteful). Pile the tomato slices on the bread and then season.
Take an ample first bite to experience heaven on earth. The second bite will lavish a flavor as delectable as the first. By the third bite, the juices have begun to mix with the mayonnaise and the flavor bursts onto the tastebuds. The fourth bite you will notice the juicy mix is running down your hands and into your plate. Don’t let it bother you, sop it up and keep on with your gorge. The tomato sandwich is now at its best so proceed to scarf it on down.
Enjoy the tomato sandwich as a quick snack while on the run or as a full meal. A diet of tomato sandwiches never cloys. My motto is: “the only sandwich better than a tomato sandwich is a second tomato sandwich.”
MAKINGS OF A BACON, LETTUCE, TOMATO SANDWICH (BLT)
Make a classic Southern tomato sandwich except use lightly toasted bread. Add crisp bacon and fresh Iceberg lettuce to the ingredients.
MAKINGS OF A PEPPERONI, LETTUCE, TOMATO SANDWICH (PLT)
This sandwich is my creation and has been dubbed “Big Dad’s PLT”.
Make a classic Southern tomato sandwich except use lightly toasted bread. Add crisp pepperoni and fresh Iceberg lettuce to the ingredients.
To cook the pepperoni, Place thin slices on a double folded paper napkin and microwave on high for two minutes. The consistency of the cooked pepperoni will be similar to a potato chip.
Source: Michael Hollingsworth’s tastebuds
The Global Position