I walked into the break room today about to eat a cookie–instead I walked out with a tomato sandwich.
There are certain foods that absolutely scream simplicity, chicness, and breeziness, and this is one of those foods. It is the quintessential summer sandwich, the most Goop/Preserve/Honest/Martha Stewart/Barefoot Contessa-y of all sandwiches. It’s Harriet the Spy’s favorite snack, and practically the signature summer food of The South.
I actually really, really dislike tomatos (whole or chopped), but there’s just something about a tomato sandwich!
Anyways, with a lot of foods, you can tell a lot about people about how they make certain items. I will never forget this terrible date that I went on, where this guy tried to feed me under-cooked pasta mixed with cold, canned sauce. He didn’t even heat up the sauce and the pasta together, and it was a strange, weird, mess.
But I digress.
A lot of people add a bunch of things, like cheese, bacon, lettuce, but in my world, this is what goes into (and how you make) an Unabridged Sass tomato sandwich.
- Whole wheat bread- I know a lot of people say you have to use straight up white bread, but I love whole wheat bread!
- Tomatoes- I like to use a smaller tomato, because then it’s less mushy and gushy.
- Mayo- Hellman’s is my favorite. Do not try to substitute fat-free, olive oil, or another kind. You want the real deal, full fat.
- Black Pepper
- Dill Weed– I think it makes the tomato sandwich extra amazing. This is the secret ingredient.
- Toast your whole wheat bread in the toaster, or however you please.
- THINLY (this is key) slice your small tomato into slices. It shouldn’t be a mushy gushy gross pile of slices. Minimal liquid!
- Generously spread mayonnaise on both slices of bread.
- Stack a single layer of tomato on one piece of spread.
- Generously sprinkle black pepper, and then dill on the tomato slices.
- Place second piece of bread on top.
- Cut sandwich across vertically (I only do this for tomato sandwiches!)
**Featured image taken by Virginia Willis