This time of year when home grown tomatoes are abundant I love a tomato sandwich. I want a large one that will cover a slice of white bread, and gobs of mayonnaise. What a treat! This variation looks promising except I would not wait 2 days to enjoy.
1 large ripe tomato, peeled
1 large onion
3 tablespoons mayonnaise
1 tablespoon prepared mustard
16 sandwich bread slices
1/8 teaspoon salt
1/8 teaspoon pepper
Cut tomato and onion into 8 (1/4-inch-thick) slices each. Layer in a shallow dish. Cover; chill 8 hours. Discard onion.
Stir together mayonnaise and mustard; spread on 1 side of bread slices. Place 1 tomato slice on each of 8 bread slices; sprinkle lightly with salt and pepper. Top with remaining bread slices. Cover and chill up to 2 days.
1 large ripe tomato, peeled
1 large onion
3 tablespoons mayonnaise
1 tablespoon prepared mustard
16 sandwich bread slices
1/8 teaspoon salt
1/8 teaspoon pepper
Cut tomato and onion into 8 (1/4-inch-thick) slices each. Layer in a shallow dish. Cover; chill 8 hours. Discard onion.
Stir together mayonnaise and mustard; spread on 1 side of bread slices. Place 1 tomato slice on each of 8 bread slices; sprinkle lightly with salt and pepper. Top with remaining bread slices. Cover and chill up to 2 days.
Aucun commentaire:
Enregistrer un commentaire