Oh, there is absolutely nothing quite so tasty
as that first homegrown tomato…
… and a tomato sandwich is even better!
There are many versions of this classic sandwich, but the down-home plain and simple sandwich made with white bread and Duke’s mayonnaise is the award winner.
Chloe’s Farmhouse Tomato Sandwich Recipe
1 medium size ripe, preferably homegrown, tomato
2 slices bread (even the bread of my youth like Wonder Bread works great.) I really do like Pepperidge Farm Oat Bread now.
2 Tablespoons Duke’s Mayonnaise
Salt and pepper
Wash and cut the tomato into thick slices. Spread the mayonnaise onto both slices of the bread, one side only. Make sure to spread the mayonnaise to the edge of each slice of bread.
Place the tomato slices on one piece of bread. Add salt and pepper. Cover with the second slice of bread, mayonnaise side down, of course.
Cut the sandwich into two pieces and enjoy the best tomato sandwich ever. How to cut the sandwich is debatable-corner to corner or straight across the middle? We all have an opinion. Serves 1.
This recipe was featured on the Bountiful Kitchen, a part of Inn Cuisine.
When I was a child I delivered baskets of tomatoes with my Schwinn bicycle to the restaurants in Williamston. Some were 3 miles away and I had to ride part way on a dirt road and partly on U.S. Highway 17. Surely couldn’t do it today.
Here in the Inner Banks of North Carolina, Hellman’s Mayonnaise is sold to transplants. And don’t even consider Kraft Mayonnaise.
Just remember, if it ain’t homemade, it has to be Duke’s.
If you don’t believe me, ask Eddy Browning, food columnist for the New Bern Sun Journal. He heard tell of various barroom brawls in this great mayonnaise debate. Eddy does advocate for homemade mayonnaise, so stay tuned. We will have that recipe on Chloe’s blog soon.
So it is just normal here in eastern North Carolina to see a display of Duke’s with six shelves, lest we run out ….. forsooth.
‘come and check out our Tomato Sandwich at Big Mill Bed & Breakfast in Williamston, NC
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