Author Notes: For me, there is truly only one sandwich that embodies the essence of summer, picnics, and everything simple and wonderful about the season — the much talked about, much loved Tomato and Mayonnaise Sandwich. This recipe pays homage to the Tomato – my seasonal icon, with our own take on the classic. We add a semi-controversial lettuce leaf for texture, and, though regular Mayo works really well (Hellman’s full-fat, please!), we take ours up a notch with lots of finely minced Parsley and a touch of Oregano from my garden and, here’s the topper – a game-changing sprinkle of Lemon Zest. Make this satisfying sandwich and extend your summer that much longer.
The Must Haves:
Super Ripe Beefsteak Tomatoes – luckily, they’re at peak season and everywhere
Good Quality Mayo
A Hint of Salt (we prefer Kosher Salt or Sea Salt)
Black Pepper – lots
and finally
Good Quality Toasted White Bread – I know, I know, but if ever you should return to White Bread, it’s here.
For more, click here – http://www.neurotickitchen.com/2013/08/the-essence-of-summer-tomato-and-herbed.html —Neurotic Kitchenista
Serves: 2
Ingredients
For the Zesty Herb Mayo
-
2
tablespoons Italian Parsley, very finely minced
-
1
Oregano, very finely minced
-
Zest of 1 Lemon
-
1/4
cup Good Quality Mayonnaise – we prefer Hellman’s
For the Sandwich
-
4
Slices of Toasted White Bread
-
1
Ripe Beefsteak Tomato sliced into 1/4 inch thick rounds
-
2-4 Leaves of Oak Leaf Lettuce
-
Kosher Salt or Sea Salt Lots of Black Pepper
Directions
- Spread one side of the bread with a generous amount of Herb Mayonnaise. On the other piece of Bread, lay down a Lettuce Leaf and two or more slices of Tomato. Sprinkle Tomato with a good dose of Salt and lots of Black Pepper. Place the Mayonnaise half on top and close up the sandwich. Enjoy!
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