August 11, 2014

Meatless Monday: Turnt Up Tomato Sandwiches

Meatless Monday: Turnt Up Tomato Sandwich | Hard Parade
There's one food that feels and tastes like summer to me more than anything else - the classic tomato sandwich. It's simple: toasted white bread slathered with mayo, topped with thick slices of bright, juicy red tomatoes and cracked pepper and salt - that's it. *Edited to add: according to my oldest sister, Kelly, there is NO pepper on this "childhood luxury." I don't necessarily agree but she's the oldest so she must be right. 

As soon as I start making this sandwich, I'm transported to our timeshare in South Carolina and I'm trying to slice the tomatoes with this wonky, dull, half-serrated knife that came with the kitchen in our unit. I've been eating this sandwich my entire life and it will never taste as good as it does after coming back from the beach covered in salt water and sand.

Growing up, I thought my dad had invented this miraculous, summer-in-every-bite snack (I say snack because I can eat about six in a row). He was always the one handing it to me on the flimsy paper plate already saturated with tomato juice - no one else I knew was eating this for lunch each day of the week and no one else could make it like he could.

While yes, he still makes the best tomato sandwiches, I've taken over the knife and can make them on my own. This version is TURNT UP with salty, feta cheese and fresh oregano and is served open-faced. It still delivers the classic summer taste with fresh tomatoes and still makes me feel like a little kid, waiting anxiously to be handed that paper plate.

Turnt Up Tomato Sandwiches
Serves 2
  • 4 thick slices of white bread, toasted
    • No, it's not great for you but yes, it's the base of this sandwich
  • Mayonnaise
  • 2 beefsteak tomatoes, cut into 1/2 inch slices
    • Say what you will about New Jersey, but it IS the Garden State and the best tomatoes are grown there. SO if you have access to 'Jersey Grown' tomatoes - get them (and don't be a hater)
  • 4-oz. feta cheese, cut into 1/2 inch slices
  • 2 tbsp fresh oregano
  • Kosher salt and freshly cracked black pepper
  • Olive oil, for drizzling
  • Toast the bread to your liking. I recommend going more on the dark side since it hardens the bread a bit and the tomato juice won't soak through right away. Slather with mayonnaise - no measurement here, just load it up! 
  • Place two slices each on two plates and evenly arrange one layer of tomatoes. Season with salt and pepper. Add two slices of feta to each piece of toast and top with another layer of tomatoes, seasoning with salt and pepper again. Drizzle olive oil all over sandwiches. Garnish with fresh oregano.
  • DIG IN AND TASTE THE MEMORIES! This isn't innovative, it's just damn delicious.
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  1. um, hello, truly, theres no pepper on a tomato sandwich, baby sis!
    HHI 2014

  2. also, its Kelly. Not Andrew, as its saying. He didnt have this childhood luxury.


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