Two Terrific Tomato Sandwiches
Tomato season is almost upon us. Those who grow them—or have a good farmers’ market source—may look forward to the incomparable pleasure of vine-ripened, never-refrigerated, sliced heirloom tomatoes, and the many ways they may be enjoyed fresh. At our house, we have sandwiches for lunch. These two sandwiches are as good a reason as any to grow tomatoes.
The Tony Sandwich
This sandwich is named for the friend who invented it and shared the recipe with us early in our marriage. It hits all the right notes.
- For bread, use a Kaiser roll or two slices of sturdy country bread.
- Start building with a generous smear of softened cream cheese on the bottom. Add a couple slices of Lebanon bologna.
- Top with a slice of sweet onion.
- Add thick sliced and peeled ripe red tomato.
- Sprinkle with salt and pepper.
- Pave with fresh basil leaves.
- Spread mayonnaise on the top slice.
- Close and enjoy.
Notes: We peel tomatoes for this sandwich We peel tomatoes for this sandwich because my husband’s family, who are French, prefer them peeled. You could use salami in place of the Lebanon bologna, but I highly recommend seeking out this bologna for its sweetness, which makes this sandwich special.
Smoked Turkey & Tomato
Though I don’t recall where this one came from, I have been making it for years—always to good reviews.
Make curried apricot mayonnaise by combining mayonnaise and apricot jam with enough curry powder to lend a pronounced flavor. I don’t measure, so simply use the amounts that suit you — for the number of sandwiches you’re making. Let your tastebuds be your guide.
To assemble the sandwich,
- For bread, use a Kaiser or another soft roll.
- Spread both halves with curried apricot mayonnaise.
- Add thinly-sliced deli smoked turkey on the bottom half.
- Top with sliced provolone.
- Add sliced ripe tomato from the garden.
- Top with leaves of watercress or arugula.
- Sprinkle with chopped walnuts
- Close and enjoy.