Yum...tomato sandwiches. 
By Himanshu Thakur - 18 Jul 23 - Jodyhub
"There’s debate about whether the bread needs to be toasted. Most Southerners, like Mary, would say no: That soft texture is central to the traditional tomato-sandwich experience. But Jason Skrobar, a food stylist and author of the coming “The Book of Sandwiches,” calls for toasted sourdough in a variation with sun-dried-tomato mayonnaise, which he calls My Perfect Sandwich. My colleague J. Kenji López-Alt, a Seattle resident, pan-toasts just one side of each slice, which he turns inward so the outsides are still soft, a key feature of the classic. (It should be noted that neither Skrobar nor López-Alt is Southern.)
Alternatively, the briefest stint in a toaster means you can have the best of both worlds: The bread keeps its structure under a juicy tomato while maintaining its pillowy softness inside. To each their own. As long as you have to eat your dripping sandwich over the sink, then you’re in the ballpark.
The hallmark of a good tomato sandwich, for me, is mayonnaise that slathers and pools against the tomato. If you’re from the South, “you either grew up in a Duke’s household or a Hellmann’s household,” Mary says.
To my mind, the whole Duke’s-versus-Hellmann’s debate couldn’t be more boring or irrelevant (though I enjoy riling people up every year). I use mild-tasting Hellmann’s in this particular case, because I like to sprinkle a little furikake over the mayonnaise before sandwiching the tomatoes.
The seaweed in the flavorful rice seasoning amps up the tomato’s savoriness, intensifying the harmony of fruit, carb and condiment. Flavor-forward Duke’s or even Kewpie, delicious though they are, would overpower everything in my perfect tomato sandwich".
Read More: The Sandwich Southerners Wait for All Year - JORDYHUB - https://jordyhub.com/the-sandwich-southerners-wait-for-all-year/?amp=1
"Lunch time is best served in sandwich form". Author unknown
By Himanshu Thakur - 18 Jul 23 - Jodyhub
Alternatively, the briefest stint in a toaster means you can have the best of both worlds: The bread keeps its structure under a juicy tomato while maintaining its pillowy softness inside. To each their own. As long as you have to eat your dripping sandwich over the sink, then you’re in the ballpark.
The hallmark of a good tomato sandwich, for me, is mayonnaise that slathers and pools against the tomato. If you’re from the South, “you either grew up in a Duke’s household or a Hellmann’s household,” Mary says.
To my mind, the whole Duke’s-versus-Hellmann’s debate couldn’t be more boring or irrelevant (though I enjoy riling people up every year). I use mild-tasting Hellmann’s in this particular case, because I like to sprinkle a little furikake over the mayonnaise before sandwiching the tomatoes.
The seaweed in the flavorful rice seasoning amps up the tomato’s savoriness, intensifying the harmony of fruit, carb and condiment. Flavor-forward Duke’s or even Kewpie, delicious though they are, would overpower everything in my perfect tomato sandwich".
Read More: The Sandwich Southerners Wait for All Year - JORDYHUB - https://jordyhub.com/the-sandwich-southerners-wait-for-all-year/?amp=1
