Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Messing With A Classic - The Tomato Sandwich


weinoo

Recommended Posts

The bottom line, I think, is:

 

great tomato + mayo + (not too much) bread = tomato sandwich.

 

Great tomato + mayo + furikake + bread  = tomato and furikake sandwich.

 

Bacon + great tomato + mayo + bread = bacon and tomato sandwich.

 

Who the heck puts a protein on a classic tomato sandwich?  More importantly, why?

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

1 hour ago, weinoo said:

The bottom line, I think, is:

 

great tomato + mayo + (not too much) bread = tomato sandwich.

 

Great tomato + mayo + furikake + bread  = tomato and furikake sandwich.

 

Bacon + great tomato + mayo + bread = bacon and tomato sandwich.

 

Who the heck puts a protein on a classic tomato sandwich?  More importantly, why?

There is another twist favored by my husband. It's a mash-up of the classic tomato sandwich and the classic James Beard onion sandwich: Fresh white bread + great tomato + Vidalia onion slice + mayo + sprinkle of chives. 

 

This sandwich depends on unlikely timing, at least in the Bay Area. Vidalia onions are not readily available except for a small window, and that window is usually before great tomatoes make their appearance. ,, You can use another type of sweet onion, like a Walla Walla, which may give you a little leeway, but Vidalia is raoyalty..

 

Of course you can't call it a tomato sandwich.

  • Like 1
Link to comment
Share on other sites

I'm in the minimalist camp. 

A great tomato, home made mayo but usually Hellman's and bread soft enough to bite through without crushing the tomatoes.

My bread of choice is a soft brioche bun, enough tomato that it resembles a thick burger and if using Hellman's a bit of added Dijon.

 

 

 

  • Like 1

'A drink to the livin', a toast to the dead' Gordon Lightfoot

Link to comment
Share on other sites

1 hour ago, AlaMoi said:

I personally have no issue with a "tomato sandwich" including a slice of onion.

 

is that different than salt&pepper on the tomato?

 

Yes.

  • Like 1

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

×
×
  • Create New...