Locally sourced goods make this simple sandwich a joy to eat
Food@DominionPost.com
In The Dominion Post’s ongoing Wednesday feature, Quarantine Kitchen, we highlight dishes prepared by readers, staffers and chefs at our local restaurants, in an effort to keep us connected through food.
And while this week’s dish isn’t exactly a recipe — more of an idea — it absolutely falls under the category of Darn Fine Eatin’, and what’s more, makes excellent use of some of our local produce and artisan-made products.
Ladies and gentlemen, may I present: The late summer tomato sandwich.
Now, I know some of you might be out there saying, “A tomato sandwich? No, no, no, a tomato goes on a sandwich,” as in, the background player that serves to make you feel a little healthier about all the meat and cheese you have wedged between that bread.
But I bet a few of you out there know what’s what — that a humble tomato sammy, bursting with fresh-off-the-vine flavor, accented only by a bit of S&P, maybe some mayo, is one of life’s simple pleasures.
For the naysayers, I can only assume you either A) don’t like tomatoes, or B) haven’t tried it.
Obviously, if you fall into that A) category, this probably isn’t the Quarantine Kitchen offering for you.
But if you love tomatoes, but happen to fall into column B) — well, let this be your invitation to the what’s what club.
The sandwich here is a gorgeous example of not only how delicious simplicity can be, but also of the absolutely delectable goodies available at our farmer’s markets and shops.
The heirloom tomatoes, microgreens, sourdough bread and salt were all purchased locally.
The mayo on the sandwich pictured is a vegan version, but obviously the regular kind works well, too.
Add a generous dose of freshly cracked pepper and some good quality, coarse salt and you have got yourself a fine, fine meal. Without cooking a thing.
CLASSIC TOMATO SANDWICH
- Good quality bread, whatever kind you like best — keep it traditional with white bread, sourdough or salt-risin’ — sliced (slightly toasted, optional)
- Fresh, in-season tomatoes, sliced
- Mayo (vegan, regular or, if you’re one of those people, Miracle Whip)
- Good quality coarse salt
- Freshly cracked peppper
- Microgreens (optional)
Slather some mayo on your bread slices.
Pile them with tomatoes.
Sprinkle liberally with salt and pepper.
Be happy.
