Tomato Mayonnaise Sandwiches
Makes 4 sandwiches
Growing up in Charleston, Serena Hagerty’s family spent summer nights on the porch enjoying the simplistic bliss of summer tomatoes and her mother’s homemade mayonnaise. With just a pinch of salt and pepper and a few basil leaves tucked under the bread, these sandwiches are a fast, simple way to enjoy the perfect summer tomato. They also can be served on smaller rounds, triangles or other small shapes of bread as an appetizer or tea sandwich.
— Nathalie Dupree
Nathalie Dupree is the author of 13 cookbooks, most recently the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through Nathaliedupree.com.
8 slices white bread (preferably sourdough)
1/2 cup mayonnaise (homemade or store-bought)
3 to 4 ripe medium tomatoes, sliced
1 cup whole basil leaves
Salt and freshly ground pepper to taste
Spread mayonnaise on interior side of bread slice. Arrange the basil leaves on the mayonnaise to create a barrier between the tomato slices and bread to prevent bread from becoming soggy. Top with 4 to 5 slices of tomatoes. Salt and pepper to preference. Top with another piece of bread. Repeat for all 4 sandwiches.
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