The Tomato Sandwich

A warm twist on the finest sandwich in the world – at least during September.

tomato sandTomato sandwich with Sriracha mayonnaise.

It’s that month, the month that embraces the end of summer and the beginning of fall.  The month when our neighbors and friends with gardens give us tomatoes. In August and early September a tomato sandwich on ordinary white bread is hard to beat. You can eat so many of them you might be ready to switch up to a variation. Give this one a try, the basic ingredients non-negotiable:

  • Fresh tomatoes – heirlooms if you can – preferably tomatoes that have never seen the darkness of a refrigerator.
  • Store-bought white bread preferably that the word “crappy” could be loosely applied. In addition to the tomatoes if the neighbor brings you a loaf of white bread they have just baked keep the bread and the tomatoes in different parts of the house, this is a store- bought white bread recipe only.
  • Salt and pepper are cautioned in this Sriracha mayonnaise version until you’ve tasted one corner of it, too much salt and pepper will screw up the flavor of this sandwich.

The process:

Make the mayonnaise:

  • 1 tablespoon Ketchup
  • ¼ teaspoon ground garlic
  • ½ cup of mayonnaise
  • 2 tablespoons of Sriracha sauce
  • Let set in refrigerator for a half an hour
  • Keep any leftover mayonnaise in refrigerator up to a couple of days
  • Decide if you want an open faced sandwich or a two slice grab-and-squeeze-and-let-the-juice-run-down-your-hands-while-you-stand-over-the sink kind of experience.
  • Slater the mayonnaise on one or two pieces of the bread.
  • Slice the tomatoes to your favorite thickness, remembering that a thicker slice allows the tomato to more fully sing its tangy-sweet tunes.
  • On top of one slice the flimsy white bread, layer tomatoes, remembering that you’re in this sandwich for the juice.
  • If you can stand it let your sandwich stand it for about ten minutes so to allow the juice to seep into the bread along with the spicy character of the mayonnaise to seep along with it.
  • Eat, feed your spirit, wallow in the last days of summer, and repeat.

Fred Swan

Fredrick Swan is an artist and an author whose career has encompassed years of working as a child and family counselor, an individual therapist and serving as a field instructor at a graduate school of social work. Aware that he is one of the few people on earth who has lived to explore the meaning of their own death in the context of their life, he is currently writing a blog to inspire others to reimagine their lives. His artwork has been shown in the Northwest for a number of years, has appeared in two seasons of a television series, a movie and is in collections of people living in the United States and Europe. Fredrick writes and paints beside a creek just outside the diverse river port city of Portland, Oregon. The father of four, his art work and blog can be found at www.fredrickswan.com. “Parentheses – A Memoir of My Life Before, During, and After My Death” is available on Amazon where you can read a preview of the book and its reviews.