 Southern-style tomato sandwich | |
| Region or state | Southern United States |
|---|---|
| Main ingredients | Tomato, sandwich bread, mayonnaise |
| Ingredients generally used | salt, pepper |
A tomato sandwich is a dish closely associated with the cuisine of the Southern United States. Recipes typically call for ripe-to-overripe non-commercially grown tomatoes, mayonnaise, salt, and pepper on soft commercial white bread. It is generally expected to be messy to eat.
According to Tasting Table , the Virginia Chronicle is "widely credited" with the first mention of the sandwich in 1911. [1] According to Gwinnett Magazine, the Chronicle reported a man describing his lunch as "a tomato sandwich, a slice of watermelon, iced tea, and a slice of coconut cream pie ". [2] [3]
The tomato sandwich is associated with Southern cuisine and according to Yahoo News is considered an important part of that cuisine. [4] [5] [6] According to Chuck Reece, editor of Georgia Public Radio's Salvation South, the tomato sandwich is "one thing—one perfect thing—about which every Southerner can agree". [7] The New York Times called it "the sandwich southerners wait for all year". [8] Jenn Rice, writing in Garden & Gun , says "The taste of tomato slathered in mayo is such a part of our summer memories that it’s practically part of our DNA." [6]
Outside of the south the tomato sandwich is not well-known and is sometimes mocked; Seattle food writer Geraldine DeRuiter caused a stir when she opined that "a 'tomato sandwich' is not a sandwich. You just don't have the ingredients to make a BLT". [5] [9] North Carolina YouTuber SouthernASMR posted a video of herself making and eating a tomato sandwich and was widely mocked by "plenty of ... non-southerners", some calling the sandwich "gross", according to the New York Times. [8] Southern Living writer Rick Bragg said a common reaction from those outside the south when hearing of the sandwich was "yuck". [10] [11] [12]
The Southern-style sandwich is made with soft white bread, mayonnaise, salt, and pepper. [13] [10] [14] According to Southern Living, this "basic formula ... produces a Southern ideal" and a "true taste of summer in the South". [13] According to The Southern Belle Primer, "If you feel like being creative, you might add a pinch of garlic, or, if you’re very daring, even a little curry powder." [15]
The sandwich is ideally made with a fresh ripe-to-overripe tomato from a home garden or farmers' market; according to Southern Living, Serious Eats , and Bitter Southerner, a commercially grown supermarket tomato, which may have been picked unripe and stored refrigerated, "typically lacks the same level of juiciness, sweetness, and flavor complexity". [13] [4] [16] [6] Heirloom tomatoes such as Beefsteak are commonly recommended. [17] [18] A single slice of tomato the same size as the bread and at least as thick provides a sufficient filling while preventing thinner slices of tomato from slipping out of the sandwich. [17] [6] [19]
The bread most commonly called-for is an untoasted soft commercial white sandwich bread such as Sunbeam, Sara Lee or Wonder Bread. [16] [13] [20] [21] Some recipes call for other soft white breads such as challah, brioche or Japanese milk bread, but Bill Smith, former chef at Crook's Corner, says "Use the cheapest store-brand white bread you can find ... Never, ever use any kind of fancy, artisanal loaf." [22] [6] [23] Heirloom tomato expert John Coykendall, speaking to HuffPost, said "you have to have that old, cheap, white bread. The kind you wouldn’t ordinarily touch in your daily life. It’s the one thing that it was created for, tomato sandwiches". [20] Some southern sandwich makers toast the bread, but more typically untoasted is specified. [6] Mike Barnhardt of the Davie County Enterprise Record wrote "BLTs on toasted bread, yes; tomato sandwiches on toasted bread, no." [3]
Friendly tongue-in-cheek arguments over the exact choices of mayonnaise or bread are common among southerners. According to Reece, among southerners who prefer Duke's or Blue Plate mayonnaise, the preference has been likened to "a battle". [16] [7] [1] [17] Some sandwich makers prefer Hellmann's, but Reece says, "Under no circumstances should you use Hellmann’s. It originated in New York City." [7] [8] Kewpie mayonnaise is sometimes specified. [6]
A Georgia magazine instructed sandwich makers that "The Official Recipe" called for 'two slices of white bread ("Not toasted. Fresh, so it sticks to the back of your teeth"); a homegrown vine-ripe tomato ("Not peeled. Juicy so you have to hold it over the sink"); black pepper and salt; and "a sizable portion" of mayonnaise ("Not Miracle Whip")'. [8] [1] [6] The Washington Post agreed there were rules: "Choose a very soft bread; now is not the time for artisanal multigrain crusty anything. Pick a tomato big enough to fill each sandwich with one thick (1/2-inch) slice. Use a Southern mayonnaise, such as Duke’s or Blue Plate. Season with just a little salt and pepper. Resist the urge to embellish – the idea is to focus on the taste of the tomato. And roll up your sleeves, with plenty of napkins at hand, or eat over the sink." [24]
Because of the seasonal nature of home-grown and locally grown tomatoes, the sandwich is commonly associated with summer. [25] [26]
Variations from the classic combination commonly appear in media as tomato season approaches; such tomato sandwich recipes, which typically come from outside the south, may call for additional ingredients such as onion, basil, parsley, anchovies, cheese or other ingredients; for a whole-grain bread or artisan roll or biscuit, sometimes toasted; to be served open-faced; or for the use of sun-dried tomatoes or other flavoring ingredients in the mayonnaise. [27] [28] [8] [29] [1]
Lisa Curran Matte of Tasting Table argues that "Some summer foods are so perfect in their simplest form, it would be bordering on travesty to even think about adding a touch of this or a pinch of that in the name of elevating a classic." [1] Joe Yonan, writing in the Washington Post, says "Go ahead and add your cheese, your basil, your bacon, your ricotta, your avocado — all those are nice, but they are not a Southern tomato sandwich." [17] Cookbook author Virginia Willis told the Washington Post, "I love artisan bread, but not when I want a tomato sandwich." [17] Bettina Makalintal, writing for Vice Media, said additional ingredients "would make it a sandwich, but not a tomato one". [11] Chef Jamie Simpson argues the classic version needs no embellishment, saying. "There are few things we choose not to take creative liberties with, [a]nd one of those is the tomato sandwich." [30]
The Vicksburg tomato sandwich is a type of tea sandwich; it is prepared from the same ingredients as a tomato sandwich but the bread is cut into circles and the tomato is thinly sliced into rounds the same size as the bread and drained to avoid the messiness of a typical southern tomato sandwich. Such sandwiches are commonly served as hors d'oeuvres at cocktail parties and other entertainments. [31] According to the 1991 A Southern Belle Primer, it is considered a necessary offering at such events. [31]
Some recipes call for selecting tomatoes that are large enough to cover a slice of bread and slicing them at least as thickly as the bread is sliced to avoid slippage of more thinly sliced or smaller tomatoes. [32] The sandwich is assembled and, according to some recipes, allowed to sit for several minutes to allow the salt to release some of the juices into the mayonnaise and bread; others call for serving immediately to avoid the risk of sogginess. [13] [10] [17] [33] Enthusiasts often recommend eating the sandwich over the kitchen sink due to its messiness and even call out that level of messiness as the hallmark of an excellent tomato sandwich. [34] Ernest Matthew Mickler's White Trash Cooking even names the recipe 'Kitchen Sink Tomato Sandwich'. [35]
Alabama has held an annual Tomato Sandwich Lunch since the early 2000s. [36] The University of North Georgia has awarded scholarships at an annual Tomato Sandwich Supper since the late 2010s. [37]
Pa amb tomàquet ; also known as pan con tomate outside of Catalonia, is a traditional food of Catalan, Aragonese and Balearic cuisine. Pa amb tomàquet is considered a staple of Catalan cuisine and identity.
A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce, and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce or tomatoes, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, removing the lettuce entirely, or adding other ingredients such as a fried egg, avocado, or sprouts.
A club sandwich or clubhouse sandwich, is a sandwich consisting of bread, sliced cooked poultry, fried bacon, lettuce, tomato, and mayonnaise. It is often cut into quarters or halves and held together by cocktail sticks. Modern versions frequently have two layers which are separated by an additional slice of bread. Sometimes it is sliced diagonally and is called a wedge or wedgie, a term also used for a type of submarine sandwich.
An open sandwich, also known as an open-face/open-faced sandwich, bread baser, bread platter or tartine, consists of a slice of bread or toast with one or more food items on top. It has half the number of slices of bread compared to a typical closed sandwich.
Fried bread is a slice of bread that has been fried. It is used as a substitute for toast in various dishes or meals. Various oils, butter, lard, bacon drippings, or ghee can be used. Some cooks may choose to fry rather than toast to avoid having to give counter or storage space to or spend money on a toaster. Proponents of frying rather than toasting call out the extra flavor and crispiness that can be achieved by frying in fat rather than dry-toasting.
A tea sandwich is a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.
A grilled cheese, sometimes known as a toasted sandwich, cheese toastie (UK), or jaffle (AU-en), is a hot cheese sandwich typically prepared by heating slices of cheese between slices of bread with a cooking fat such as butter or mayonnaise on a frying pan, griddle, or sandwich toaster, until the bread browns and the cheese melts.
Smørrebrød, smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
In German cuisine, Butterbrot is a slice of bread topped with butter. Also known as boterham in Dutch speaking countries, it is still considered Butterbrot or boterham even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.
An egg sandwich is a sandwich with some kind of cooked egg filling. Fried eggs, scrambled eggs, omelette, sliced boiled eggs and egg salad are popular options. In the last case, it may be called an egg salad sandwich.
Sándwiches de miga, also called rafaelitos or simply sánguches, are popular food items in Argentina and Uruguay, where they are often consumed at parties. Rather than making them from scratch, Argentines usually buy them at a local bakery. They can be toasted or untoasted. The toasted version is common bar food in both countries, known locally as tostados or carlitos in Argentina, and sándwiches calientes in Uruguay.
A tuna fish sandwich, known outside the United States as a tuna salad sandwich or a tuna sandwich, is a sandwich made from canned tuna—usually made into a tuna salad by adding mayonnaise, and sometimes other ingredients such as celery or onion—as well as other common fruits and vegetables used to flavour sandwiches. It is commonly served on sliced bread.
The ham sandwich is a common type of sandwich. The bread may be fresh or toasted, and it can be made with a variety of toppings including cheese and vegetables like lettuce, tomato, onion or pickle slices. Various kinds of mustard and mayonnaise are also common.
Cheese on toast is made by placing sliced or grated cheese on toasted bread and melting it under a grill. It is popular in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, and in African countries.
The cheese dream is an open-faced version of the American grilled cheese sandwich made with bread and cheese; it is cooked with either oil, margarine, or butter. Other ingredients such as bacon, avocado, pineapple, eggs, or sliced tomato can be optionally added to the open-faced sandwich as well.
The BLT Cookbook is a cookbook about the preparation of bacon, lettuce, and tomato (BLT) sandwiches. It was written by Michele Anna Jordan and was published by William Morrow Cookbooks in the United States in June 2003. Jordan is a food writer and has written for The Press Democrat; The BLT Cookbook is her 14th published book. She researched the book for ten years and in the process she taste-tested hundreds of variations on the sandwich, describing it as America's most beloved sandwich. She instructs the reader on how to acquire and prepare the best ingredients for the sandwich. The book includes recipes with varying ingredients, though each recipe includes tomatoes. Many recipes in the book are not sandwiches, and include appetizers, soups, salads, and desserts. Jordan also suggests wines to accompany the sandwich.
The cuisine of St. Louis is largely influenced by the city’s German, Irish, Italian, Mexican, Chinese, and Vietnamese immigrant population and African Americans who migrated from the Southern United States.
Pastrami on rye is a sandwich comprising sliced pastrami on rye bread, often served with mustard and Kosher dill pickles. It was popularized in the Jewish delicatessens of New York City and has been described as New York's "signature sandwich". It was created in 1888 by the Lithuanian immigrant Sussman Volk, who served it at his deli on Delancey Street in Manhattan.
Eggs Kejriwal, or simply Kejriwal, is a dish of eggs topped with cheese and chilis, typically served over toast, that was developed in South Mumbai in the 1960s and became popular outside that area in the 2010s.
{{cite web}}: CS1 maint: date and year (link)The very best tomato sandwich is the one you eat while leaning over the kitchen sink, impervious to the Duke's mayonnaise getting on your fingers and the tomato juice dribbling down your chin. Or so says nearly every story that's ever been written about the South's most beloved sandwich, a glorious summertime treat.
