Photo by Phaedra Hise
At the peak of summer gardening season, serious eaters just can’t seem to get enough tomato sandwiches. Personally, I go for Cherokee Purple tomatoes from my garden piled on wheat bread smothered with Duke’s, and I’m eating these for breakfast, lunch and dinner. I say any time is the right time for a drippy, tangy tomato sandwich. Everyone seems to have an opinion on how to build this southern classic, so we reached out to a few experts to find out how they like theirs. Here’s what they said: Amy Hicks Owner of Amy’s Garden, Charles City “Toasted Norwood Cottage Bellevue Baguette or Prairie Grain white with cracked wheat bread, sliced Amy’s Garden organic tomato, Duke’s mayo and salt and pepper. Occasionally I’ll add red onion or thin sliced jalapeno.” AmysOrganicGarden.com Ian Robbins Chef at Williamsburg Winery, Williamsburg “Thick cut sourdough, slightly toasted. Spread Duke’s mayonnaise on both slices of the bread. Season the top of the mayo on one slice of bread with sea salt and freshly cracked black pepper, then add sliced Cherokee Purple tomato (as much as you can fit). Season the top of the tomato slices and add second slice of bread. Serve with a side of fresh cantaloupe. If I’m feeling fancy, I add some homemade pimento cheese or some thinly sliced habaneros.” WilliamsburgWinery.com Jenna Sneed Owner of Fresca on Addison, Richmond “Currently we are eating our tomatoes out of our own small organic garden. I just bought a loaf of polenta bread from Sub Rosa. I’m vegan so we use Just Mayo or Vegenaise. Redmond Real Salt is a must, and freshly ground black pepper. Slice your tomatoes evenly (I like a ¼-inch slice) and, very important, salt and pepper both sides of your tomato! If I’m feeling fancy I will pick some basil from the garden, chiffonade it and sprinkle that on top.” FrescaOnAddison.com Kendra Bailey Morris Author of The Southern Slow Cooker and White Trash Gatherings, Richmond “Soft white bread (like Wonder), gobs of Duke’s and thick slices of Hanover tomatoes generously dusted with salt and pepper. I grew up in a black pepper-centric house. My mom was very heavy handed with it in everything, and now I can’t get enough of it.” KendraBaileyMorris.com Joy Crump, Chef-owner of FOODĒ, Fredericksburg “Mine’s not complicated, it’s country. I use white Pullman bread and I stick it on the grill just for a second to get some marks and add just a touch of smoke. I use Duke’s mayo, big juicy sliced tomatoes, old school lettuce, and a slice of sharp cheddar cheese. I hit the tomato with Lawry’s seasoning salt and lots of cracked black pepper. My grandmother used to hand them to me wrapped in a paper towel so I wouldn’t drip the juices everywhere.” FoodeOnline.com
