The Sandwich Southerners Wait for All Year

By Eric Kim

When it comes to the tomato sandwich, at least in the South, the conversation is less about what it is than what it is not. According to the readers of my hometown’s Gwinnett Magazine in Georgia, the Official Tomato Sandwich is two slices of white bread (“Not toasted. Fresh, so it sticks to the back of your teeth”); a homegrown vine-ripe tomato (“Not peeled. Juicy so you have to hold it over the sink”); black pepper and salt; and “a sizable portion” of mayonnaise (“Not Miracle Whip”).

INGREDIENTS

• Salt and freshly ground black pepper
• 1large very ripe heirloom tomato, thickly sliced crosswise
• 4slices soft white sandwich bread, such as brioche or milk bread
• Mayonnaise, for spreading

PREPARATION

1. Step 1

   Salt and pepper the tomato slices. Lightly toast the bread.

2. Step 2

   Spread a generous amount of mayonnaise on each slice of bread, then sprinkle with furikake. Divide the tomato slices between 2 slices of bread, then sandwich with the remaining bread.

3. Step 3

   Cut the sandwiches diagonally and eat immediately.

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