There is something about the third week of August that begs for a tomato sandwich.
Tomato sandwiches are a guilty pleasure. I've been on the Weight Watchers diet (sort of) - the old "Points Plus" plan, I mean - since November of 2012.
But, some things can't be denied.
For example, brownies. Although, nowadays I make them with coconut oil instead of butter, and I recently found that adding 3/4 cup of fresh blueberries to a brownie mix makes a heavenly brownie.
So, then there is the annual meal I make that I wait a full year for. Tomato sandwiches. They are so easy, and so delicious. Here is how I make them.
The mayo should be Duke's mayonnaise, from the Carolinas. And not that nasty fat free stuff, either. The Real Thing. No, I won't get kicked off dieting for this annual indulgence, but don't tell them I NEVER eat the nasty fat free kind.
The tomatoes should be garden fresh, and August is the height of the tomato season in upstate New York. In fact, it IS the tomato season (September tomatoes just aren't the same). Right now, we are getting mostly grape tomatoes in our garden, for some reason but they are just as delicious as the bigger ones.
Tomatoes are one of these fruits that I will not eat if they aren't in season. I don't care if they are heirloom, canned or hothouse in the winter. I will make sauce but that is about it. The only good fresh sliced eating tomato is an August tomato.
So, anyway, back to the sandwich. Sorry for rambling.
The bread - fresh and local is the best.
Apply mayonnaise. Add sliced tomatoes, warm from the sun. Eat.
So simple. So good.
What food do you like that is best when in season?