Why the Tomato and Mayo Sandwich Is the Perfect Summer Sandwich
Have you had a tomato and mayo sandwich yet this summer? If not, now is the perfect time to enjoy the season’s ultimate sandwich.
What makes it the best?
First, its simplicity. The ingredients number just three: white bread, mayonnaise, and fresh tomato. Salt and pepper optional.
Second, its big summer flavor. There’s nothing like the taste of a ripe tomato that’s been grown in the soil and warmed by the sun and never seen the inside of a refrigerator. What could be better?
It only took a couple of years before summer time = tomato mayo sandwiches for us. It has a special place in my frugal heart because during lean times, this bad boy was a constant in our meal plan, and it’s still my favorite way to stretch our grocery budget.
These are definitely a summer staple for us because not only are they dirt cheap to make, you can have dinner ready in five minutes and there are no dishes to clean.
Ingredients:
1 Large Beefsteak Tomato Ripe
4 Slices White Bread
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Here’s some of what people said:
“Garden tomatoes with mayo and salt and pepper on fresh Syrian bread.”
“In the summer: iceberg lettuce, sliced tomato, salt and pepper, on white bread with mayonnaise.”
“Nothing says summer in New England like vine-ripened tomatoes with mayo on white.”
“My mom made us tomato or tomato-lettuce sandwiches whenever tomatoes were in season.”
“Oh my. A good-thick-sliced-tomato-from-your-garden sandwich. That really is all-American.”
Ingredients:
1 Large Beefsteak Tomato Ripe
4 Slices White Bread
Mayonnaise to taste
Salt and Pepper to taste
Instructions:
Slice tomatoes into chunky slices. Each tomato should yield 2 to 3 slices, with ends removed. Season liberally with salt and pepper.
Spread mayonnaise on each slice of bread. Add a tomato slice to bread, and top with an additional slice of bread. You get the gist. I’m sure you know how to make a sandwich.
From: Food.com