When I was growing up, I would eat a tomato and mayonnaise sandwich almost every day in the summertime. It didn’t have to be a BLT; I just liked mayo and a fresh tomato, with a little salt and pepper, on soft, white Evangeline Maid bread.
To this day, I still like to make a tomato sandwich with my first big homegrown tomato of the season, and that’s what I did this week, but I “fancied” it up a bit.
There are some good artisan-type breads in our grocery stores now. For this Summer Tomato Sandwich, I sliced a freshly baked multigrain loaf. The sandwich filling was sliced tomato, fresh basil leaves, sliced fresh mozzarella, avocado, fresh spinach and a drizzle of balsamic vinegar with a splash of olive oil. Truthfully, I didn’t miss the meager little tomato and mayo sandwich I used to love.