Tomato Sandwiches
Over the centuries, our local islands were a major supplier of rice, cotton and indigo to the rest of the world. As times changed, we were a major supplier to the rest of the U.S. of sea island tomatoes. Although there are many uses for them, there’s just nothing simpler, and perhaps nothing better, than tomato sandwiches. A tomato and mayonnaise sandwich on store-bought white bread is the finest sandwich known to mankind.
First, its simplicity. This is not a sandwich with tomato in it, but a sandwich made of nothing more than one of summer’s sweetest fruits.
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? Simply put, it’s a taste that should remind you of everything that’s good in the world.
Simple and easy to attain and prepare, here are the ingredients for the perfect summer sandwich.
One BIG tomato
Bread
DUKES mayonnaise
We won’t insult you with telling you how to make one, because you can handle that. It’s just important that you use Duke’s mayo on your tomato sandwich because the others just don’t add up to a Lowcountry tomato sandwich. Miracle Whip and Hellmann’s don’t work here, and we don’t even know why they make that stuff.
As far as thickness goes, that’s up to you entirely.
You can slice your mater thumb-thick or wafer-thin.
You can put one slice or two, or three or four, on your sandwich.
The important thing is to find your perfect tomato-to-mayo ratio and once the sandwich is prepared, walk away for a few minutes to give the fresh tomato juices time to mingle with the mayo and seep into the bread a little.
You’ll be glad you did.