Yesterday was Labor Day so today I have serious summer FOMO. I’m kicking myself for not having gone to the beach enough, for not attending/hosting enough cook outs (I really, really wanted to call them barbecues but the little southern sliver of me said ‘Don’t you dare’), for not having explored the northeast more because we all know that’s not happening once October hits, for not eating more corn or zucchini or watermelon while it’s on fleek (did I use that right?), for not painting my nails white more often although I have been capitalizing on it the last 2 weeks, for not wearing shorts enough or buying any cute sandals (I’ve been working last year’s to the bone). Everything’s fercockt.
But what I have done: eat lots of tomatoes. It’s like – do you want a million small presents or one really big one? It’s what I have to keep reminding myself every time I realize I could be 6 shades darker right now.
Three ingredients: good bread, fresh mayonnaise, ripe tomatoes. What do you know out there that has three ingredients and is this delicious? Nothing, I tell ya, nothing. I’ll be honest though, I only like eating this tomato sandwich when it’s made with fresh mayonnaise. I can’t enjoy a dollop of store bought, I just can’t. It’s sacrilegious.
Lucky for us, tomatoes are good through September.
HEIRLOOM TOMATO SANDWICHES
(serves 4 + extra mayonnaise)
8 pieces thick-cut white or sourdough bread
2-4 heirloom tomatoes, depending on size
this recipe for mayonnaise
salt and pepper to taste
Spread a teaspoon and a half of mayonnaise on each piece of (untoasted) bread – crust to crust. Slice heirloom tomatoes into 1/4 inch slices and lay them overlapping on 4 of the bread slices. Sprinkle with salt and pepper to your liking. Top with the remaining 4 slices of bread. Cut in half and serve immediately. Enjoy!