Sorry, this photo sucks, I didn’t have time to buy a tomato to take a new photo.Photo: Claire Lower
Tomato sandwiches are greatly underrated. So underestimated that you can’t even find a good photo of one (which is both Southern and Harriet the Spy deletion). Just a few months ago, some people who didn’t know what they were talking about tried to move this (100% correct) young woman to make a proper tomato sandwich. If you’re not from the southern United States (or haven’t read Harriet the Spy) chances are you’ve never had this simple, perfect sandwich, but remedial action should be taken this summer.
Making this sandwich with boring tomatoes is not an option. Since there are only four ingredients – white bread, mayo, tomato, salt – this sandwich is only good during the tomato high season when the tomatoes are sweet and flavorful.
I explained my method before, but it must be repeated:
The bread should be cheap, white, and mushy (it should stick to the roof of your mouth), and you should spread mayo across both slices. The mayo is the only thing that I change. Right now I’m really into this Korean mayo that came in a bag. (I would tell you the name, but it was printed on the bag I threw away to get the bottle.) The mayo adds flavor, but it also prevents the sandwich from getting soaked right away.
Cut the tomato – preferably when you get home from the market – place the slices on the bread covered with mayo and season with Maldon salt. Do not add cheese. Do not add any basil. I think you can add pepper, but I never do.
It is recommended to eat it from a Blue Willow plate but is not required.
