I imprinted on this sandwich at a very young age. This was and still is a mainstay of the Spencer household every summer (usually several times a day) when the tomatoes are at their peak. The harmony of the ingredients is perfection – do not under any circumstance add or subtract any ingredients. You may think, “bacon would be great on this”. You would be wrong – it actually messes with the harmony. You might want to skip the mayo, which is a downright sin. This is not a time for improvisation. Stick with the classic. Follow the recipe exactly.
- One slice of decent bread
- One or two ripe tomatoes – homegrown or farmer’s market only
- Two slices cheddar or other decent cheese
- About 2 TBSP mayo – Hellmann’s or Dukes.
1. Toast bread.
2. Scald tomatoes – boil water in a small pot, electric tea kettle, or microwave. Place tomatoes in boiling water for 5 seconds. Remove from water. Remove skin from tomatoes and slice into very thick slices.
3. Spread mayo onto toast. Fit as many thick slices of tomato on the toast as you can. Top with cheese.
4. Place sandwich on a cookie sheet and place under the broiler on high for up to 5 minutes- watching closely until the cheese starts to bubble and turn slightly brown.
– This recipe is easily doubled-