The verb “slather” was coined specifically to describe putting mayonnaise on bread for a tomato sandwich. Linguists and the dictionary may disagree, but that’s my story and I’m sticking to it.
I can never let the Summer Solstice pass without once again expressing my joy at the advent of the season. The Great Gatsby is pulled off the shelf for its annual reading and the bounty of the various farmers markets and highway farm stands becomes increasingly diverse and delectable. The sun rises early and sets well into the evening, giving the heat of the day plenty of time to build in intensity.
The occasional pop-up shower or passing thunderstorm cool things down for a moment, yielding to a sultry steamy aftermath.
The summer tomato sandwich is a seasonal standby once more, its structure changing, based on what other ingredients are available to adorn it. Ripening tomatoes are lined up on the kitchen counter to lend inspiration to another juicy lunch from local farms. It is hard to choose from all of the varieties available; this week, my counter sports more conventional red tomatoes instead of the always tempting heirlooms available to select in cardboard boxes at several of the booths.
A loaf of 10-grain bread from the Mennonite ladies provides two slices to slather with mayonnaise. One slice is topped with several slices of tomato while the other is covered with a layer of basil leaves from the back yard herb garden and crumbles of chipotle pimento cheese from Humble Heart Farms, my favorite purveyor of local goat cheese (www.humbleheartfarms.com). A paper-thin slice of onion tops the basil and cheese. Before the sandwich is assembled, the tomatoes are topped with a sprinkle of sea salt and freshly ground pepper.
Finally, after heating a couple of pats of butter in the iron skillet, the sandwich is pressed and cooked until both sides are golden brown.
I pour a glass of iced tea and sit down for lunch at the plant-filled table in the back room that I use as a library, looking out over the lush green growth of my compact back yard beyond. To be honest, by August that “lush green growth” will be trending brown (if recent summers are an indicator), but my relish of the summer months will not be diminished. Today’s sandwich is a quick and delicious way to celebrate the local tomatoes and to cherish the vibrant first days of the official summer season.
Have a great summer.
Can’t wait to make your version of tomato sandwich. Sounds divine. Makes me miss Alabama.
Thanks, Louise. So good to hear from you.