Monday, July 30, 2012

Kitchen Sink Tomato Sandwich Recipe

Virginia grown tomatoes are finally in, and even with the threat of a nation-wide drought that is sadly affecting crop production for many farmers across the country, Virginia tomatoes have managed to survive, and man, are they good this year. My father-in-law who lives in Nelson County, Virginia stopped by yesterday with a big bag of tomatoes and corn. Oh happy day! These local vegetables came from Stuart's Draft, Virginia and were grown by Dave and Miriam Miller, proprietors of a true gem of a spot, Miller's Bake Shoppe, a Mennonite Bakery located about two hours from Richmond that's totally worth the drive. For starters, you haven't lived until you've eaten this carrot cake....
But wait, there's more, like old fashioned molasses crinkle cookies, fresh blackberry pie, mincemeat pie, Hummingbird cake, homemade soft pretzels, whoopie pies, even salt rising bread. The list literally goes on and on, and everything this family run business creates is made from scratch with all natural ingredients (no preservatives) and is out of this world good.
This morning we dove into the cinnamon buns. Drizzly decadence indeed, and totally worth the extra love handle.

But, back to those tomatoes. I can think of no better way to eat these sweet, drippy Virginia gems than to sprinkle thick, juicy slices with a little sea salt and some coarsely ground black pepper (that is, unless you add in a couple of slices of soft white bread and a generous slathering of mayonnaise).
Behold the Kitchen Sink Tomato Sandwich (as originally penned by Ernie Mickler in his cookbook, "White Trash Cooking" I'm on board with all parts of this recipe, minus the Miracle Whip (too tangy for me) and my mayonnaise has got to be Duke's.

Kitchen Sink Tomato Sandwich 
From "White Trash Cooking" by Ernest Matthew Mickler (Ten Speed Press, 1986).

2 very large fresh picked vine ripened tomatoes
2 slices of bread
Salt and pepper, to taste
Mayonnaise or Miracle Whip

In the peak of the tomato season, chill 1 very large or 2 medium tomatoes that have been vine-ripened and have a good acidity taste.

Take 2 slices of bread. Coat them with 1/4 inch of good mayonnaise. On one piece of bread, slice the tomato 1/4 inch thick. Salt and pepper that layer.

Add another layer of sliced tomato, and again salt and pepper. Place the other piece of bread on top of this.

Roll up your sleeves, and commence to eat over the kitchen sink while the juice runs down your elbows.

So, how do you like to enjoy your summer tomatoes?

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