My boyfriend found a recipe for tomato sandwiches last fall, and as a result we both now love to make them. They’re easy and quick to make, and it’s pretty easy to keep the ingredients for them on hand. In talking to a friend one day, I found out that these sandwiches are pretty similar to a German recipe her mom used to make for her. The only difference is that the American version calls for mayonnaise, while the German recipe calls for butter.
So, I made two sandwiches one night, one the American way, and one the German way. Both were delicious, although I was surprised to find I liked the version with mayonnaise better. Sarah assures me that that would not be the case if I had had used real butter (I only had margarine on hand), so I’ll hold the verdict until I have a chance to try it with real butter.
From Corwin and Sarah
Ingredients: bread, tomato, mayonnaise or butter, salt, pepper
- Toast the bread.
- Immediately after toasting the bread, spread the mayo or butter over one side of each slice.
- Top the bread with tomato slices (1 roma tomato covers 2 open-faced sandwiches).
- Sprinkle salt and pepper to your liking over the top.