“The Alabama tomato is truly a wonder. It takes on the color of the deep, red soil and the taste borders somewhere between sweet and tart. I grew up eating these tomatoes straight out of my grandparents’ garden in Florence, Alabama, and after having lived away from home and in Europe for over 20 years, I still think Alabama tomatoes are the best in the world.” – an excerpt from Natalie’s essay “What Does Planting Tomatoes Have to Do With Fashion?” featured in Earth Pledge White Papers Set: FutureFashion White Papers by Leslie Hoffman.
Read the entire essay here. And read below to learn how to make the perfect sandwich with these wondrous tomatoes.
Here’s what you’ll need.
The perfect tomato sandwich tomato is a juicy, meaty variety that is good for slicing and picked fresh from the garden or your local farmers market. We love a good heirloom, and if you plan to grow your own, Baker Creek Heirloom has a wide selection. Slice it in thick slices and salt and pepper to taste.
Tomato sandwiches are as notoriously messy as they are delicious and are often best eaten over the sink (or make sure you have plenty of napkins on hand). The two slices of bread will be of great assistance, soaking in the mingled juices from the tomato and mayonnaise. Some people prefer classic white bread; some wheat; some will toast theirs. At The Factory Café—our beloved, retired café and restaurant—we served our Heirloom BLT on house made ciabatta. It’s all a matter of preference (and often what you have on hand).
Another matter of preference, mayonnaise often creates a heated debate about which is the best. Our friends at The Bitter Southerner write about the “battle” between Duke’s and Blue Plate, two Southern brands. Making your own mayonnaise requires patience, skill, and often a little practice. Whether you make your own or buy from the store, be sure to slather both slices of bread.
Our friend, chef, writer, and Indigo farmer Scott Peacock shares this homemade recipe.
– from a recipe by Scott Peacock
1 large egg yolk, at room temperature (very important)
1/2 teaspoon Dijon mustard
3/4 cup olive
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon pepper
Blend with whisk attachment on a low speed the yolk, mustard, and 1/4 teaspoon salt until smooth. Add 1/4 cup oil drop by drop, blending constantly until mixture begins to thicken. Blend in vinegar and lemon juice, and add remaining 1/2 cup oil very slowly in a thin stream, blending constantly until well incorporated. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Blend in salt to taste and white pepper.
Mayonnaise keeps, covered and chilled, for 2 days.
Mayonnaise recipe originally from ‘Tomato Sandwich Diet’ posted on July 16, 2010.
Bacon and lettuce are optional—then it’s a BLT.
We like to keep it simple. Assemble, eat, and enjoy the taste of summer.
Explore our Cook + Dine Collection for servingware, kitchen textiles, and more.
P.S.: Here are more recipes from The Journal archives for ways to use those just-picked tomatoes.