Friday, August 29, 2008

Tomato Sandwiches

I can't help it. I live in a hotel and eat out of the supermarket so when I come home I am totally preoccupied with the lovely fresh veges growing in my garden. One of my favorite meals is a tomato sandwich made with a juicy beefsteak tomatoe and a thick slice of vidalia onion. My grandfather taught me about tomatoes. He and my grandmother moved frequently because he was congenitally unable to live anywhere for more than two years (they lived in at least 10 different towns in the Philadelphia area, some of them twice, not to mention Pawnee City, Nebraska, Bartlesville, Oklahoma, New York City, The Hague, Netherlands, Portugal, Chicago, Ithaca, New York, Kansas, Lambertville, New Jersey, Abiquiu, New Mexico and many others I am sure I don't know about), but whenever he could, he always had a lovely vegetable garden which featured Big Boy tomatoes. When we visited in the summer, there was always a platter of freshly sliced tomatoes on the table at dinnertime.

In any case, the best way to make a tomato sandwich is to toast two slices of white bread (this keeps the bread from getting soggy). Slather them with Hellman's mayonnaise (the real stuff - no low fat imitations) and add one thick slice of tomato and one thick slice of vidalia onion.
Cut the sandwich in half and enjoy! What you can't see in the picture below is that I couldn't control myself and I took a bit out of the corner of bottom half of the sandwich. mmmmmm.

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