If there is anything better this side of heaven, I don't know about it. I'm talking about a thick slice of a ripe, red summer tomato on crusty bread with smear of good mayonnaise and plenty of salt and pepper. It's so simple, but it just couldn't be any better. It's simplicity is its perfection.
In our family, we love tomato sandwiches so much that we typically have a party once a year to celebrate the abundance of juicy tomatoes. You don't need much more than bread, tomatoes, and a few cold drinks. Set a tray of these out at your next summertime get-together and watch your guests swoon.
1 whole wheat baguette (about 24 inches)
2 tablespoons unsalted butter
8 medium tomatoes
3 tablespoons olive oil mayonnaise (like Spectrum)
Maldon sea salt flakes
cracked black pepper
Turn the broiler on high. Slice the baguette into 32 little rounds. Arrange the slices in a single layer on a baking sheet. Melt the butter in the microwave for 30 seconds, and then brush the tops of the baguette slices with the melted butter. Toast the buttered side of the baguette slices for only 10-30 seconds or until lightly browned. Remove from oven and set aside.
Slice the tomatoes into 1/4-inch slices reserving the tops and bottoms for another use. (We used them in this.) Slather half of the baguette slices with olive oil mayonnaise. Be generous -- this is no time for calorie counting! Top each one of those slices with a thick tomato slice. Add salt and pepper to each slice of tomato according to your own taste. Top your sandwiches with the remaining baguette slices, secure with a toothpick, and serve. (Makes 16 sliders.)