How To Build A Better Tomato Sandwich: Our Staff Secrets

June 10, 2014 | By | Comments (2)

Whether eaten at a white tablecloth restaurant or over the kitchen sink, this is the sandwich we wait 
for all year. Call us crazy, but we believe that how you build yours might just speak volumes about your personality.

That’s why we sent out a staff-wide email calling upon our colleagues to come on down to the Southern Living Test Kitchen and show us how they make their signature sandwich. We set out all the fixin’s, including heirloom and beefsteak tomatoes, different types of bread, Duke’s and Hellman’s mayo, salt, pepper, herbs, lettuce, and bacon. The results confirmed what we already knew: we’re an opinionated, tomato-loving bunch. Ladies and gentlemen, this is Operation Tomato Sandwich.

Click here to see how our gallery of tomato sandwiches created by our staff.

southernfoodnow online banner How To Build A Better Tomato Sandwich: Our Staff Secrets

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COMMENTS

  1. Skip Edmonds

    I agree with Moonpye but add sliced pepperoncini. Alternatively, instead of sliced pepperoncini, add arugula. But Duke’s is a must. Both give it a kick.

    June 12, 2014 at 8:15 pm
  2. Moonpye

    2 slices of soft white bread
    1 large red ripe tomato, sliced thick
    Generous smear of Duke’s mayo
    Pinch of salt

    Put Duke’s on each bread slice, top with ‘mater slices, sprinkle with salt, slap them bad boys together and have at it!! :-)

    June 10, 2014 at 6:36 pm

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