Chloe Tuttle, Innkeeper
1607 Big Mill Road
Williamston, North Carolina 27892
BigMill.com • info@BigMill.com
There are many versions of this classic sandwich, but the down-home plain and simple sandwich made with white bread and Duke's mayonnaise is the award winner.
1 medium size ripe, homegrown, tomato
2 slices bread (even the bread of my youth like Wonder Bread works great.) I really do like Pepperidge Farm Oat Bread now.
2 Tablespoons Duke's Mayonnaise *
Salt and pepper
Wash and cut the tomato into thick slices. Spread the mayonnaise onto both slices of the bread, one side only. Make sure to spread the mayonnaise to the edge of each slice of bread.
Place the tomato slices on one piece of bread. Add salt and pepper. Cover with the second slice of bread, mayonnaise side down, of course.
Cut the sandwich into two pieces and enjoy the best tomato sandwich ever. How to cut the sandwich is also debatable.
*All southerners know Duke's is the best.
How to make the perfect tomato sandwich – innkeeper’s recipe
© 2008 Chloe Tuttle. All rights reserved. For personal use only. Not to be reprinted without permission.