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In the 1950s my parents were fond of sandwiches such as a) slabs of sweet onion with butter, salt and pepper, b) braunschweiger and sweet onion, and c) the king of them all, the Summertime Tomato Sandwich. This sandwich is only for farmers' market or backyard tomatoes. If you don't have those, make something else and come back to this recipe when you do have some. For best results, cut the tomatoes into 1/2" slabs with a serrated knife. I use a bread knife. Cut enough slices to cover the bread well. I pack the slices on the bread like wall-to-wall carpet. In tomato season, I could eat these every day, and often do.
Units: US | Metric
Serving Size: 1 (25 g)
Servings Per Recipe: 1