You know how recipes are just made up? I mean, some people have a lot of good ideas about food, and some people have extensive experience with food, and those people are probably going to make up good recipes. But still, they’re just playing around, asking themselves what tastes good.
There is no right or wrong when it comes to recipes, really, and on some topics there is not even the remote possibility of agreement between any two authorities. Once such topic, I submit, is The Perfect Tomato Sandwich.I’ve tried many. Tomatoes alone. Tomatoes with pesto, fresh mozzarella, and vinegar. I understand that some people like tomatoes with lettuce and bacon. I’ve even tried this sandwich, the tomatoes opulently nestled into a double setting of mayonnaise and butter. Perfection is a slippery thing, ephemeral and ever-changing. Especially when it comes to tomato sandwiches.
My personal current Perfect Tomato Sandwich–which I achieved tonight, just one of many wildly varying Perfect Tomato Sandwiches I’ve had in my life–is pictured above and detailed below. It is emphatically open-faced, with thin slices of avocado and thick slices of tomato on grainy toasted bread. Its crowning glory (or maybe it’s a hidden glory?) is a smear of anchovy-laced mayonnaise.
What is your perfect tomato sandwich this summer?
My Perfect Tomato Sandwich: First, make the anchovy-flavored mayonnaise (really, we’re making the Caesar dressing from the new Skillet cookbook): Mash half a small garlic clove with a big pinch of salt. Add 1/4 tsp. anchovy paste, 1/4 tsp. lemon zest, 1/4 tsp. dijon mustard, 1/4 tsp. Worcestershire sauce, 1 1/2 tsp. lemon juice, and 4 Tbsp. mayonnaise. Mix well. Transfer to a jar and use a little on this sandwich, then the rest to dip vegetables or dress a raw kale salad.
Toast a piece of grainy whole-grain bread. Top with a smear of the anchovy mayonnaise. Layer on thin slices of avocado, then thick (1/2″-3/4″) slices of ripe, fragrant, perfect tomato. Shower with salt and pepper.