Tomatoes! Did you hear me? Tomatoes! I’m that excited, y’all!
Heirloom tomatoes are all over the farmers markets and its like Christmas in July. I promise I will try not to use too many exclamation marks, but today I’m writing about two of my favorite things ever: tomatoes and mayonnaise. (!!!) And do you know what’s even better about this topic? They are perfect for each other! It’s like Romeo and Juliet. Fresh, local heirloom tomatoes fall hopelessly in love with a rich and tangy mayo. Or maybe it’s like heaven, where angels sing and harps are played when tomatoes and mayo end up on a sandwich together. Anyway, it doesn’t matter – just know it’s just the best thing ever. Do you understand my enthusiasm yet?
I bought a quart of mixed heirloom tomatoes in lots of colors at the farmers market. I had a coupon for slider buns (yep, the cheap kind you can find at every grocery store for about a dollar), so I bought some of those. That might sound odd coming from me, but tomato sandwiches are best on cheap white bread. Google it, ask a Southern friend – I promise it’s a thing.
Then, I got home and looked at the three or four different kinds of mayonnaise in my fridge (I like mayo, okay?) and decided that none of them were quite perfect enough for my glorious tomatoes. My gorgeous multi-colored heirloom deserved perfection. I decided to make my own mayonnaise from scratch with farm-fresh eggs. It was worth the effort! (But really though, it’s way easier than I thought. You should totally make this!)
Here’s the recipe for both the sandwich and the mayonnaise. Neither are much of a recipe, because here in the South, mayonnaise and tomato sandwiches are as common as eyes and noses. But really, if you don’t make these already, it would mean the world to me if you tried it just once. Your taste buds and I will thank you, and then you’ll thank me, and then we’ll hug and it will be very sweet. We’ll be friends.
Happy summer, enjoy your tomatoes and mayo. Xoxo!
The Classic Heirloom Tomato Sandwich
- 4 slices white bread or 2 white buns
- 1 Tablespoon homemade mayonnaise (recipe follows)
- 1 large heirloom tomato or 2 small heirloom tomatoes
- sea salt
- Don’t toast your bread. Simply spread it with your delicious mayo on both sides.
- Slice tomatoes and lay slices on your bread.
- Sprinkle with sea salt.
- Eat it as an open face sandwich or closed. Up to you! Enjoy!
Yield: 1 cup (or so)
- 2 egg yolks
- 2 teaspoons Dijon mustard
- 2 Tablespoons white vinegar
- 3/4 teaspoon salt
- 1 cup vegetable oil
- Add first four ingredients to a bowl, blender or food processor and pulse to combine until creamy.
- Slowly add oil and continue to pulse to combine until smooth and creamy and looks like mayo. Yum!
Stores in the fridge for about a week.