Some folks say this is a southern
thing. We grew up with a garden, and the tomatoes were plentiful. In
the country this was (is) a quick, cheap and delightfully filling
meal. Of course there are variations, but the simple tomato sandwich
is the best.
The bread is also important in this
recipe. We grew up on “homemade” breads (biscuits, hoe bread,
cornbread), so the lightbread was not an everyday food item. My
great-grandmother was a believer in Bunny Bread only, when choosing
lightbread. Of course the bread back when was of a different texture
(finer) than now (porous, holey, and won't die due to preservatives)
Fresh home grown
tomato
Mayonnaise
Bread
Salt and Pepper
Mayonnaise
Bread
Salt and Pepper
Slice tomatoes on a plate or in a bowl.
Put mayonnaise on each slice of bread (only on one slice if you are
watching calories). Salt and pepper to taste. Best if you make them
as you go because the juiciness of the tomato will cause the sandwich
to become soggy.
Variations:
Use biscuits instead of lightbread
(friend from Georgia like this)Add a slice of fresh cheese (on toasted or untoasted bread)
Add fresh lettuce
Add a couple slices of bacon
Use a crusty french bread
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