Few things feel like a South Carolina summer to me more than a tomato sandwich.
It’s something my family and I would make for long days on the Grand Strand beaches, during a sweaty day of weekend chores or just because we had a table full of tomatoes looking to spoil and they needed to be eaten.
Post and Courier reporter Teri Errico Griffis demonstrates how to make the perfect tomato sandwich.
It’s a simple recipe, easily modified to the maker’s preferences, but there are a few ingredients that hold fast and true when it comes to the perfect tomato sandwich. First, you must use Duke’s Mayonnaise. This is a non-negotiable for me. And if you don’t like mayo, I might just suggest you find another use for a tomato than this sandwich.
The other rule? Always, always, always season your sliced tomatoes with salt and pepper. Really, anytime I use raw tomatoes in a dish I season them with S&P before assembling.
Now that those non-negotiables are out of the way, here’s how to make a tried-and-true tomato sandwich.
Ingredients:
- 1 tomato (I prefer Big Boy or Cherokee Purple varieties.)
- 2 slices of bread, I used white
- Salt
- Freshly ground black pepper
- Duke’s Mayonnaise
Assembly:
- Begin by slicing your tomatoes into steaks, between a quarter- and half-inch thick.
- Liberally season both sides of the tomato slices with salt and pepper.
- If needed, slice your bread. (Optional: toast the bread for a crunch and some structural integrity.)
- Slather Duke’s Mayonnaise on both bread slices.
- Assemble the sandwich, seasoning again if you so choose.
- Enjoy!
Pair with chips, pickled okra or some sliced cantaloupe for the full South Carolina summer experience.
