Author Notes: It's early here for tomatoes--- we haven't yet gotten them in our CSA box-- but fortunately there's a small farmer near us who has just started selling his tomatoes--and they are wonderful. Tomato season is so short here in the Northeast, and the tomatoes are so amazing, that all I want to do is salt them and eat them. Or have them in a sandwich. Which I do--frequently. A tomato sandwich is really best when the tomatoes are fresh picked and still warm from the garden. Slice them thickly, use the best bread you can find, and enjoy. Summer is short in these parts---this is pure pleasure. - drbabs
- 1 heirloom tomato, fresh picked if possibe
- 2 slices thick bread (White is traditional...but you can use whatever bread you like. You may be tempted to toast it, but don't! You want the bread to be soft.)
- 1 tablespoon mayonnaise, thinned with a little lemon juice (You can chop up some fresh parsley and/or basil and add it to the mayo if you like.)
- salt and fresh ground pepper to taste
- Stir lemon juice (and herbs if using) into mayonnaise and spread on both slices of bread. Slice tomato thickly and lay slices on 1 slice of bread. Generously sprinkle salt and pepper onto the tomato slices, and cover with second slice of bread.
- I dare you to eat just one!
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes