The Best tomato sandwich recipe ever:
homegrown heirloom tomatoes
Duke’s mayonnaise
white sandwich bread
Thick cut swiss cheese
large leaf basil
white onion or vidalia onion
farm fresh bacon
sea salt
olive oil
Directions: Chill tomatoes for 30 minutes to an 1 hour in the regrigerator. After chilled, slice tomatoes and drizzle with olive oil and a good salt. Lightly toast the bread. Slather bread with Duke’s mayo. Add sliced onion, several large leaves of basil, crispy bacon if you have it, and a slice of swiss cheese. Smash slightly and savor the bliss.
If you don’t have Swiss, American cheese will do. For an extra bump to your gourmet sandwich, add sliced avacado and arugula.