The most important thing, obviously, is the tomato. It needs to be ripe and grown close by; it shouldn't be from a supermarket, or there's no real point to the sandwich. It's best if it has a bit of that odd dry-tomato stem smell on it, from the garden.
Servings: Serves 1
- 1 ripe tomato
- 2 slices bread , preferably white farm or peasant
- 1 tablespoon mayonnaise
- Salt and pepper (optional)
Slice the tomato thickly—about as thick as a slice of bread. Spread the bread with mayonnaise. Place the tomato on one slice. Sprinkle with salt and a little pepper, if you like. Top with the other slice of bread. Cut the sandwich in half.