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Tomato Sandwich Physics


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It's been a great season for the local tomato crop; hot with a good rain every

week or so. As a result, I've been conducting research into the consruction

of a proper sandwich. To decrease variables, I've limited it to the essence

of the concept: bread or roll (toasted), tomato and mayo. I've made

allowances for cracked bblack pepper as this seems to have little effect on

the physical characteristics of the finished product.

My main query at this point was the placement of the mayo. I've seen several

recipes that call for nayo to be spread on both the top and bottom pieces of

bread. I've come to the conclusion that this setup greatly increases the

likelyhood of a TSB (Tomato Sandwich Blowout). When bitten, the lubricating

effects of the mayo on both sides result in the ejection of some if not all of

the tomato and a messy combination of watery mayo/tomato juice combo from the

opposite side of the sandwich. I personally find that if I just spread the

mayo on one side, that the exposed piece of plain bread not only seems to

provide enough friction to preclude a TSB, but has the added benefit of

soaking up the tasty juice/mayo combo that is produced.

Anyone else have an opinion on this weighty issue?

=Mark

Give a man a fish, he eats for a Day.

Teach a man to fish, he eats for Life.

Teach a man to sell fish, he eats Steak

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Anyone else have an opinion on this weighty issue?

Personally, I like to have just a kiss of mayo, a mere smattering on the bread, but I also add a slice of cheese (perferably cheddar). My sequence goes like this:

bread, mayo kiss, slice of cheese, sliced tomatoes, and the bread topper. The slice of cheese stabilizes against the chance of a tomato meltdown...

Full of tomatoey goodness! :wub::wub:

Iris

GROWWWWWLLLLL!!

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Anyone else have an opinion on this weighty issue?

Personally, I like to have just a kiss of mayo, a mere smattering on the bread, but I also add a slice of cheese (perferably cheddar). My sequence goes like this:

bread, mayo kiss, slice of cheese, sliced tomatoes, and the bread topper. The slice of cheese stabilizes against the chance of a tomato meltdown...

Full of tomatoey goodness! :wub::wub:

Hey, for purposes of standardized testing I opted not to embellish the

sandwich with other stuff. One of my favoritr derivatives is the BLOTCH;

Bacson. lettuce, onion tomato and cheese..

=Mark

Give a man a fish, he eats for a Day.

Teach a man to fish, he eats for Life.

Teach a man to sell fish, he eats Steak

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Anyone else have an opinion on this weighty issue?

Personally, I like to have just a kiss of mayo, a mere smattering on the bread, but I also add a slice of cheese (perferably cheddar). My sequence goes like this:

bread, mayo kiss, slice of cheese, sliced tomatoes, and the bread topper. The slice of cheese stabilizes against the chance of a tomato meltdown...

Full of tomatoey goodness! :wub::wub:

Hey, for purposes of standardized testing I opted not to embellish the

sandwich with other stuff. One of my favoritr derivatives is the BLOTCH;

Bacson. lettuce, onion tomato and cheese..

Bacon improves EVERYTHING! The other ingredients are a good backup! Can I assume you mean red onion?

Iris

GROWWWWWLLLLL!!

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I do the tom, olive oil, pinch of salt and bread combo. Sometimes a basil leaf or two. No blowouts.

Now, if you are talking BLT's - that's a whole other story. Stacked and loaded.

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I do the tom, olive oil, pinch of salt and bread combo. Sometimes a basil leaf or two. No blowouts.

Oh wow! I never thought about using olive oil (DUH!). That would definitely bring out the tomatoey goodness. Thanks for the idea! I have some tomato experiments to conduct. :laugh::wink:

Iris

GROWWWWWLLLLL!!

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this is my absolute favorite sandwich

1. two pieces of realy sour sourdough with a heavy crust

2. thick layer of home made mayo on the bottom only because the top side provides traction so the tomato does not fly out with the first bite!

3. many slices of red ripe beefsteak tomato

4. thick slice of Walla Walla onion

5. a few sardines with some of the oil for garnish

6. salt

7. tons of fresh cracked pepper

8. take bites and eyes roll back in head with joy

9. find someone to kiss who has not had the sandwich with you :raz:

Edited by hummingbirdkiss (log)
why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

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The tomatoes from our garden are so sublime right now that I've been eating a tomato sandwich for breakfast each morning--no impulse control re: waiting for lunch. Whole wheat pita half, tomato slices, thick slices of bacon and a few basil leaves. Plenty of maldon salt and black bepper.

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I think a bread that is soft enough (like a white sandiwhc loaf), but can still be toasted is key for making a sturdy sandwich. I find that crustier breads make messier sandwiches.

I am a BLT addict, but I have been adding a fried egg and using arugula for my lettuce. I can't say there is a better sandwich in this world. I find that using the egg eliminate the need for mayo...it also makes things delightfully messy and very sinful.

Edited by The Blissful Glutton (log)
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I'm a purist when it comes to tomato sandwiches. Squishy white bread, untoasted, Duke's mayo on both sides, one thick slice of tomato, salt. That's it. I think I'll go have one now.

"There is nothing like a good tomato sandwich now and then."

-Harriet M. Welsch

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I generally like my sandwich with toasted bread, mayo on the tomato side, then cheese and lettuce. I generally have on hand "light" wheat bread and "light" mayo and "light" cheese. But, on occasion, I get a full on BLT and then the eye rolling begins!!

To wit:

gallery_24065_1826_1100672.jpg

BLT porn, from a recent deli visit (which is 3 hours away, thank you my cholesterol). I removed half the bacon and gave it to my husband to have with his pancakes. And still, had more than enough!

Bacon, bacon, bacon....

gallery_24065_1826_1140449.jpg

OK, sorry......back to the tomato as the headliner!

Edited by monavano (log)
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Gosh I love egforums!! Where else could you get involved in a deep discussion on the best way to put mayo and tomato on a hunk of bread?! :laugh:

Two very thick slices of homemade yeasty white bread, lightly toasted, one half buttered, (real butter) the other liberally spread with Best Foods (Hellmanns in the south) mayo, *must be the first spoon from a new jar*, a couple of thick slices of beefsteak, seeds and juice intact, sprinkling of sea salt, fresh ground pepper and an absorbant napkin. Must use a saucer, so you can lap up the puddle of goodness on the plate afterwards.

Brenda

I whistfully mentioned how I missed sushi. Truly horrified, she told me "you city folk eat the strangest things!", and offered me a freshly fried chitterling!

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If you love your tomato sandwich enough, you won't let the innards slip out.

Exactly!

TSB is why God gave us pinkies. :laugh: You grasp the sandwich with your GI Joe Kung Fu Death Grip®. Place your pinkies against the top piece of toast/roll essentially holding it down to help prevent any TSB. Of course, it helps to be dining with a beloved niece or nephew so they can feed you potato chips or help you get a sip of your beverage because you know if you let go of your sandwich it'll fall completely and utterly apart. :wink:

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Open-faced. Then you can hold onto the tomato with your finger to preclude the TSB. Plus, you get the added benefit of a higher tomato-to-bread ratio.

Mine: a halved baguette, cheese, and thick slices of tomato topped with kosher salt. Maybe a little basil.

...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope

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Oh man! And to think I was a little worried about using up the bread and tomatoes I have...

This requires some thought though. I wonder if it would be possible to construct an edible tomato sandwich at work. I have access to a toaster oven, so the bread is taken care of. I could mix pepper into the mayo and bring it in a seperate container...not a perfect solution but I believe in this case the imitation would be sufficient. Just gotta pick a day: can't be tomorrow as I just made the most amazing faux-tabbouli salad ever and I can hardly restrain myself from eating it right out of the mixing bowl, so I'm bringing that. And wednesday is farmer's market = back bacon on a bun day....this is too complicated!

Maybe I should just have it for dinner. :unsure:

Kate

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After reading this thread I couldn't wait to get home and make a tamater sandwich last night.

Super ripe tomato on seed rye bread with sliced colby, kiss of mayo and lots of salt and pepper. Absolutely FABOO! :wub::wub:

Iris

GROWWWWWLLLLL!!

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Between this thread and Jason's "Perfect BLT" post on his blog, I MUST make a BLT for dinner tonight.

"A man's got to believe in something...I believe I'll have another drink." -W.C. Fields

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Made a tomato sandwich for dinner tonight. Added bacon, because I had some good thick slices of excellent bacon. Order was bread, mayo, tomato, pepper, bacon, bread (this is important, dang it!). Best sandwich I've had in several months (I haven't been eating a lot of sandwiches). Still recovering from the awesomeness. May not be able to form complete sentences for a while.

Kate

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Fresh Bagel, Fresh tomato, schmear, a little S n P on the tomato is an awesome breakfast.

"A man's got to believe in something...I believe I'll have another drink." -W.C. Fields

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