It's important to use local tomatoes because they have much more flavor. Local tomatoes have a shorter distance to travel before sale so they take less abuse and therefore can stay on the vine longer to ripen, soften and develop flavor. Other tomatoes are picked early while they are still hard so they'll survive transport. Sure, they ripen on the shelf but the flavor is just not nearly as intense. Trust me.
You can probably make a tomato sandwich for less than I did here. I bought expensive bread today because this is my first tomato sandwich of the season and it deserves the best! I used name brand light mayo which is more expensive than generic or non-light versions. Also, these local creole tomatoes are just so special that they were $0.40 more per pound than the regular tomatoes... but, again, they're totally worth it.
If you're one of those unlucky people who can not find the delicious pleasure in tomatoes, then I'm sorry. Stay tuned 'till tomorrow when there will be a tomato-free recipe.
Total Cost: $0.89 each
Total time: 5 min.
|2 slices||hearty bread||$0.30|
|1/2 medium||locally grown tomato||$0.37|
|to taste||salt & pepper||$0.05|
STEP 1: Toast your slices of bread. This gives the bread enough texture to stand up to the juicy tomato and gooey mayonnaise.
STEP 2: Wash off the tomato and cut into thin slices. Slather both slices of bread with mayonnaise and pile half of the tomato slices on top of one of the pieces of bread. Sprinkle salt and freshly ground pepper over everything. Close up the sandwich, cut in half and enjoy!
The other half of the tomato slices can be eaten along side the sandwich (also sprinkled with salt and pepper) or it can be made into another sandwich. Honestly, I love these sandwiches so much that I usually go back for a second! It's terrible, I know...
Because I don't make sandwiches a lot, I usually keep my bread in the freezer. That way, if I do spend a little more for a good loaf of bread, it will not go to waste. The slices pull apart very easily when frozen so I can just grab a slice or two whenever I need them. I usually toast my bread for sandwiches and the slices can go straight from the freezer to the toaster. If you don't like your bread toasted, it thaws very quickly at room temperature. If you are packing a sandwich for lunch, you can build your sandwich with the frozen slices and they'll thaw before lunch time. And don't worry, bread does not get soggy when it thaws!