When tomatoes are at their summertime peak of ripeness, this Southern classic makes sure to let them shine, sandwiching thick slices between white bread and mayo.
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Intended to showcase tomatoes at their peak, this sandwich works by keeping the trappings uncomplicated and minimal. When I was a kid, my mom would reminisce about her childhood in a tiny farming town on the Eastern Shore of Maryland. One of the memories she'd tell me about year after year, especially in the summer when the tomatoes we would get in 1980s Brooklyn were good but not great, was how there was nothing like plucking a ripe tomato off the vine and eating it out-of-hand like an apple right there in the field, each bite sprinkled with salt and still warm from the sun.
Only when I was older and flew off to Italy to work on farms for a year did I manage to experience the same thing myself, finally understanding just how perfect a perfect tomato could be. Here in the States, there may be no better celebration of that perfection than the classic Southern tomato sandwich. While it's not quite as minimal a treatment as salt and sun-warmth, it still holds tight to the same basic idea—that a great tomato at the peak of its ripeness needs very little.
Actually, given how easy a tomato sandwich is, maybe the next time I find myself in a field surrounded by tomato vines, I'll be ready not just with salt, but some bread and mayo as well.Lay sandwich bread on a work surface and spread each slice with a generous layer of mayonnaise. Arrange tomatoes on top of one slice, and sprinkle all over with salt and pepper. Close sandwich, cut on a diagonal through middle, and serve right away with plenty of napkins.
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