I remember vividly, standing on a cypress, ladder-back chair strategically
positioned between Mamere and Papere on the "long side"
of the kitchen table at Cabanocey Plantation. I was getting my first
lesson in making the perfect sandwich. Today it only takes 5 minutes
to make, but then on Cabanocey in my grandparent's kitchen it was
an event that lasted what seemed a lifetime. It's still one of my
greatest memories today. Enjoy my creole tomato sandwich.
- 4 slices of Creole tomatoes, 1/4-inch thick
- 2 tbsps mayonnaise
- 1 razor thin slice of a sweet Vidalia onion
- 1/8 tsp red wine vinegar
- salt and cracked black pepper to taste
- 2 slices of white bread
Place 2 slices of white bread on a cutting board, topping each slice
with a heaping spoonful of mayonnaise. Slather evenly across the
bread. Place the 4 Creole tomato slices evenly from edge to edge
over one of the bread slices. Drizzle the red wine vinegar over
the tomatoes. Top with sliced onion and season to taste using salt
and pepper. Cover with remaining slice of bread. Cut diagonally
from end to end, wrap loosely in a double coating of paper towels
to catch tomato drippings and bite down.
Note: I would recommend eating this sandwich alone...after
all it can become a bit messy!