The Best Tomato Sandwich!

    

 

 

Please join us! This season we are collecting tomato sandwich recipes from our customers all over the USA. 

Do you have a favorite way to prepare the perfect tomato sandwich? A family recipe? 

Simple or elaborate, we'd love you to share it with us.

 

Seems everyone has a favorite and perfect way to make them -- just the right bread, just the right mayo, the perfect tomato, how thick a slice? Lettuce, which type of lettuce? Bacon, what brand? Crisp or floppy?

Avocado? Onion? Cheese? Chile powder? More? 

 

If you are a new or returning customer we will post your recipe with your first name and your state or your full name if you like. We're waiting for your recipes....don't be shy.

Email your recipe today!  tomatoplants@pacbell.net

 

Here's Laurel's:

California Style Hot Bacon & Chilled Lettuce

Do not toast the bread.

Spread a nice layer of mayo on each slice, put the tomato slice on the bread, add a little salt and pepper to taste. Put a thin layer of mayo on the tomato.

Add the piece of chilled lettuce and another thin layer of mayonnaise. The mayonnaise will keep the sandwich glued together so you don't have the slip-sliding away lettuce/tomato syndrome.

Add 3 ½ slices of the hot, right-out-the-pan bacon, drained briefly, leave a little bacon grease on it for guilty pleasure, and the other slice of bread. 

Eat the other ½ slice of bacon as an appetizer or save it for dessert. Get a big glass of milk and some napkins.  Relax and eat your sandwich before the bacon cools.

 

Laurel Garza, California

 

 

BLT: Summer in a Sandwich

 

From Leslie Land, New York Times Food & Garden Writer

You have to grow the lettuce in the shade (of the tomato plants, for instance) but other than that, August and September are glory time for one of the greatest food items ever assembled, that lunch of lunches, the BLT.

Can’t really say there’s only one recipe. Say rather there’s only one correct set of components .

 

A Proper BLT:

the Bacon: Local pork. No nitrates. Put slices in a single layer in a heavy cast-iron skillet . Cook slowly, turning often, until most of the fat is rendered and the bacon is well-browned and crisp. Drain. Save fat for cornbread, fried green tomatoes and other bacon fat needy items.

( For a while there I was doing the bacon in the microwave, sandwiching it between unbleached paper towels according to micro directions. It got very crisp and was notably un-greasy, but all that lovely bacon fat was lost and the crispness of the bacon was an oddly dry, industrial crispness reminiscent of fake bacon bits. )

the Lettuce: Preferably from the garden. Crisp but not agribusiness-romaine crisp; it has to play well with others while adding a light, fresh note to the ensemble.

the Tomatoes: Ripe on the edge of falling apart but not falling over it. The ones in the picture are, clockwise from top: Aunt Ruby’s German Green, one of the sweetest heirlooms available; Japanese Black Trifele, a high-yielding, deep-flavored “black” and Sophie’s Choice.

the Mayonnaise: Homemade mayonnaise is all very well, but NOT on a BLT, which should be made with Hellmann’s. period. The jar in the picture contains a version made with lime juice for the Latino market and alas not available everywhere. Good though.

And thus we come to the ringer,
the Bread: That’s a ciabatta in the picture and it did make a tasty sandwich, but a naturally-leavened bread full of big holes in the European style is not right for a BLT.

What’s wanted is old fashioned Pullman bread, aka pain de mie, the bread that got debased into Wonder Bread. Properly made, the square, soft-crusted loaf has a very tight even crumb and just a tiny touch of sweetness to go with the blended flavors of milk and yeasted wheat.

Here is a link to Leslie's wonderful Cooking and Gardening Blog:

http://leslieland.com/blog/blt-summer-in-a-sandwich

 

Leslie Land, The New York Times

 

 

The Oklahoma Special

Hi Laurel, it's me, Andy in Oklahoma!  The only way to make a real tomato sandwich is this:

Some fresh white bread and a thick slice (about 1/2 inch) of a tangy beefsteak type tomato. Slap the tomato between the slices of bread and chomp on down. That's it and that's all! Don't need any of that fancy stuff.

 

Andy Brewer, Oklahoma

Don't Need Lettuce in Arkansas...

Whole grain bread spread generously with mayo.  Three or four slices of really crisp bacon.  Thick slices of tomato.  Don't bother with lettuce.

Carolyn Ford from Arkansas

Texas Ham & Cheese & Tomato

My favorite tomato sandwich is Prosciutto ham, smoked provolone cheese, sweet onion relish and sliced Black Prince tomatoes on whole wheat bun. Add a few pickled peppers and it magically disappears!

Carol Moss, Texas

Dev's Oklahoma Spam & Mater Sandwich

Slice the Spam ¼" thick and brown in an olive-oiled pan. Toast the bread, (Oatnut is an excellent choice.)

Slather real mayo on the toast--both slices.  Sprinkle with Chimayo chile powder (smoked Ancho powder is a close second.)

Two or three just-picked lettuce leaves. Half inch slices of Cherokee Purple, still warm from the garden.

Make the sandwich. Uncork a Sam Adams. Take the whole shebang out to the picnic table. Let the juice run down your elbows.

Repeat as necessary.

Dev in Oklahoma

Janet's Mom's Maryland Favorite

My late mother's favorite was an open faced, grilled cheese sandwich with crisp bacon and a big slice of tomato.  She did them on a stovetop in a skillet but ran them under the broiler for a minute at the very end.

I am definitely needing a vine ripened tom in the worst way...

Janet Searcy Wintermute of Maryland, in honor of her mom, Josephine Murphy Searcy

(Editor's note: Janet confesses that during those days Velveeta was the cheese of choice. I confess, too. Hi, my name's Laurel and I like Velveeta. My family ate a lot of Velveeta in the 50's and 60's, eventually I learned about the delights of real cheese...wouldn't turn down a nice slice of Velveeta, though. ~ Laurel)

Some Canadian Variations on the Basics....

Boy, a person would think all we tomato lovers think about is tomatoes, tomatoes, tomatoes....

It looks like the basic sandwich is tomato, bacon, lettuce, mayo. That is a good base to start with. The little differences are the breads. White bread, pumpernickel, sourdough, rye, brown, toast, Italian.

The bacon must be smoked, though.  You can have bre'-fass bacon, side bacon, pee-meal bacon.  Oh!!!! and the bacon must be semi-crisp/crisp.  The lettuce has to be fresh, leaf lettuce, iceberg lettuce, head lettuce.

ANDS lots of mayo....you know what?  You could throw a fried egg in there and nobody would complain. Condiments could be salt, pepper, ketchup...does life get any better than this?

What about if we fry the bacon, then fry three large shrimp until tender. Put that on the lettuce, tomato, Mayo, and put that on a Hoagie bun??? Or as we say in Canada, on a submarine bun.

OOOOHHHHHHhhhh.... I'm almost tempted to go the A & P and buy some tomatoes....

Come on summer..

Stan in Canada

Sunny's No-Bread Hawaiian Special

One thick slice big, red, juicy delicious tomato.

Fresh ground Mediterranean Sea Salt.

Fresh ground black pepper.

Put salt and pepper on tomato slice. Kick back, eat and enjoy!

Sunny Hills of Lahaina, Maui, Hawaii

 Heaven on Toast

My favorite tomato sandwich is YOURS!  LOL.  I'm hungry now.

I like OroWheat bread toasted, with a big ol juicy slice of tomato, like the Alpine Lace Tomato, fresh lettuce from the garden, a little mayo, salt and pepper. It's heaven on toast.

Janet A., Keeper of the Seeds, Buena Park, California

Caprese Style Grilled Tomato Sandwich with Mozzarella and Basil

Here's a great chance to do something different with your Double grill/George Foreman (style) grill. 

Fresh Baguette

Olive oil, any type

Kosher salt for sprinklin’

Fresh mozzarella cheese

Fresh basil

Heirloom Tomato of your choice, depending on what you’re in the mood for.

Preheat your grill

Slice your baguette into 1” angled slices/crostinis.  (The ‘angling’ adds length and looks fancy).

Brush each side of crostini with just a bit of olive oil, place onto large plate

Place slice of mozzarella on ½ of the crostinis, ensure slice of cheese is not too big as to make bigger mess on grill.

Place basil leaf or leaves on top of mozzarella.

Place slice/piece/chunk/fragment – whatever you can find of the tomato you told no one to nibble - onto the basil.

Sprinkle a pinch of salt onto tomato.  Finally, add a crostini to the top.  Isn’t it cute??

Place one or 2 ‘sandwiches’ onto grill and close.  These are your test subjects.  Grill, eat, discuss.

Adrienne Park-Tucker, Menifee, California

Cousin Katie's Creation, from Illinois

2 slices of fresh, thick bakery bread

A nice big slice of your favorite tomato

A little Miracle Whip and Dijon mustard

Add maple flavored bacon and fresh spinach or just a piece of fresh crisp lettuce, salt and pepper.

Katie in Effingham, Ill. 

Charlie Kemp's Saucy Sandwich

Take 2 slices of whole wheat bread and toast them. Butter each piece.

1 Big slice of tomato
Some lettuce, your favorite
1 slice of sweet onion
Salt and Pepper
Now for my sauce:
Mix in small bowl:
2 tsp Miracle Whip
3-4 drops of hot sauce
3-4 drops of soy sauce
1/2 tsp Ketchup
And just a touch of Pineapple Juice
Put it all together, set back and enjoy.

Charlie Kemp, Illinois.

 

   A Tasty Ohio or Pittsburgh Kinda Sandwich

Just spread some cottage cheese on your favorite whole wheat bread, top with a slice of tomato, sprinkle on some salt and peper, and top with another slice of bread.

My mom has been eating these as long as I can remember, especially when her tomatoes from her garden started to ripen.

She would also add a tomato slice to her grilled cheese sandwiches before grilling. Also yummy!

Ed and Mary Ogershok, Lake Dallas Texas

Some Joyful California Creations

Favorite tomato sandwiches...is there a bad tomato sandwich? Impossible!
 
 SANDWICH #1
2 slices of your favorite bread spread with mayo
 Sprinkle with celery salt and a little black pepper; pepper is optional ~ celery salt isn't!
Add your favorite slice of tomato, or for the kids and for tea parties I dice the tomatoes and quarter the sandwiches...it makes them easier to eat.
 Sometimes we add a slice of Havarti cheese ~ it's delicious either way!
 
 SANDWICH #2
Fresh baguette, crunchy on the outside, soft inside
 Slices of Mozzarella Cheese
Fresh Basil Leaves
 Slices of favorite Tomato
 Assemble sandwich and drizzle with your favorite Balsamic Vinaigrette dressing or toss ingredients with dressing first, then put in baguette.
Cut into individual sizes. When you taste it you'll make them bigger next time!
 
This recipe can also be made into a salad.  Just dice instead of slice the tomato and serve the baguette on the side to dip into balsamic vinaigrette-my husband's favorite summer meal.
 
Hope you enjoy them!
 
Joy Hamari, Copperopolis, California

Mom & Dad's Connecticut Sandwich
 

I grew up on this sandwich, it really doesn't get much simpler!

Fresh White Bread (homemade if possible )
Hellman's Mayonnaise
Salt
Pepper
Thick slice of your favorite straight from the garden tomato!!

It's the simple things in life that bring such joy!!

Matt & Loring Kidd, Connecticut
 

Debbie's Buttered Delight

Two slices fresh white bread, toasted
Room temperature butter (real organic butter)
Slather the butter on one piece of the toast (while the toast is still warm)
One thick slice of your best garden tomato (or a couple of small thick slices) depending on the size of the tomato.
Salt
Pepper
Add the other piece of toast and chomp down.
 
Sometimes I will add a little cucumber or bell pepper to mine, but my father probably rolls over in this grave when I do that!
 
Debbie, West Virginia
                         

                                                           Suzanne's Summer Garden Sandwich

This is a sandwich that I've eaten for years, as does my daughter now. 

I have to have all of the "stuffing" for the sandwich fresh out of the garden. (Except the sweet onion which I don't grow)

 
Two slices of good whole wheat bread.
Slather  (generously) the mayo (Best Foods) on both slices.
Cut a 1/2" slice of your very best tomato fresh from the garden.
Sprinkle with a little salt & pepper & spread with more mayo.
 
Cut a sweet onion into a 1/4" slice & top the tomato.
Spread onion with a little more Mayo.
 
Peel a "Dill Sized" pickling cuke & slice lengthwise into thick slices.
Place on the onion.  Sprinkle with just a little more salt.
 
Top the whole thing with the second slice of bread.
 
HANG OVER THE SINK TO EAT, CAUSE YOU'RE GOING TO DRIP!
 
ENJOY!!!
 
Suzanne,   Oregon

 

The Sourdough Special

My dad was an airline pilot and he used to fly to San Francisco regularly.  He also grew wonderful beefsteak tomatoes.  As a result, I grew up waiting eagerly for my favorite summer sandwich:

Two slices of fresh San Francisco Sourdough Bread spread with Mayo.

Two slices of beefsteak tomato (salt and pepper optional!) 

And welcome to summer!

Kim Ellsworth-Evans, Warrenton, VA

 

Cream Cheese Double Delight From New York

 

Here are 2 sandwiches that my mother made every summer when the 
tomatoes were ripe from the garden. The first you can make it with either 
a good pumpernickel or good white bread and the second is best with a 
good white bread. Both are simple.

Just 4 things are needed:

Good bread (we don't toast it)
Good tomatoes warm from the garden
Red onion
Cream Cheese

Spread the cream cheese on the bread, place the tomato slices on top, 
place sliced onion on the tomato, place bread on top of the onion 
(more cream cheese if you like) and eat.

Second one:

Good bread
Good tomatoes warm from the garden
Sliced hard boiled eggs
Good Swiss cheese
Hellman's mayo (for the east coast) and Best Food's (for the west 
coast)
salt and pepper

Assemble and eat!

Fran from New York

 

Kariamu's Ambrosia

Hi Laurel!

I guess I'd qualify as a new customer since I'm headed to your plant 
sale today!  Here's my favorite way to enjoy tomatoes...

Thinly slice fresh-from-the-garden tomatoes.
Take a nice, airy, crispy croissant and slice in half horizontally.  
Toast it.
Onto that toasty, buttery goodness, pile the tomato slices, drizzle 
the whole thing with very good olive oil, dust with salt and pepper.  

Spread your elbows wide to avoid having tomato juice rolling down 
your arms, take a bite and try not to be distracted by the celestial 
choirs you hear every time you enjoy a real tomato sandwich! 

Oh  yeah, and if you want to get fancy and do this California style, add 
avocado slices and the very best crispy bacon you can find.  When in 
Arkansas, I go with locally-made Petit Jean brand pepper-smoked 
bacon.  Pure bliss!

Kariamu of California