Prep 15 mins
Cook 0 mins
I got this recipe from an old Georgia Boy that was transplanted in Tennessee, he is 72 and says he grew up on this sandwich.
- In the peak of tomato season, chill 1 very large or 2 medium size tomatoes that have been vine-ripened and have plenty juice.
- Take 2- slices of bread and coat them with 1/4 inch good mayonnaise.
- Add layer of tomatoes cut 1/4 inch thick.
- Salt & Pepper to taste.
- Add another slice of tomatoes and salt and pepper to taste again.
- Add the other piece of bread on top of this.
- Roll up your sleeves and start eating over the kitchen sink while the juice runs down your elbows.
I too am from NC. I grew up eating these sandwiches. You have posted the "PREMO" Southern delicacy! I have to make an admission here, and I wouldn't do it everywhere. I puposely buy white bread for this sandwich.....LOL. These sandwiches are just not at their most with the multi-grains I eat with everything else. I don't know why, other than nostagia, that this should even make a difference, but it does! So, during the summer I do keep a loaf of white bread around. OK, I don't think I can be totally condemned for that....HUH?
My Savannah, GA born and bred Southern Belle mother made these sandwiches for me when I was little and they are a favorite in our house. My son lived on these sandwiches one summer when he was about 5 and now at 17 still enjoys them. The key is to have sweet summer vine ripened tomatoes still warm from the sun. (80)
This is indeed a classic southern recipe which my family has enjoyed for years and correctly needs to be cited as being plagarized from the late Ernest Matthew Mickler's classic southern cookbook and oral history, White Trash Cooking. The copying is almost verbatim. Ernie was from FL and it twern't no GA boy who first had this recipe. Happily this can be verified using Google Books. Give Ernie the credit he deserves.