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Tomato Sandwiches

Source of Recipe

From "Paula Deen's Southern Cooking Bible"


Recipe Introduction

"You just don't call it a party in the South if you don't serve tomato sandwiches. But even though this recipe is easy, you do have to stick to the technique. Otherwise, a few things could go really wrong. Yo do not want the bread to dry out, so keep it covered while you are filling the sandwiches. You don't want the bread to get too soggy, so drain the tomatoes really well between layers of paper towels. And for the prettiest sandwiches, the tomatoes should be just a little bit smaller than the size of the bread circles so they don't hang out the sides. If you follow all these simple steps, you will be rewarded with a truly magnificent Southern treat."

List of Ingredients

â—¦ 4 to 6 small tomatoes, such as Roma (plum) tomatoes
â—¦ 8 slices white bread
â—¦ ½ cup mayonnaise, plus extra (optional), for garnish
â—¦ Paula Deen's House Seasoning
â—¦ Fresh parsley leaves for garnish (optional)


Recipe

To prepare the tomatoes, thinly slice crosswise and drain thoroughly between layers of paper towels. You can stack up slices on top of each other with paper towels in between to soak up the moisture.

Use a biscuit cutter or cookie cutter (a little larger than the diameter of the tomato slices) to cut rounds from the bread. Spread the mayonnaise onto one side of each bread round.

Sprinkle the tomato slices with the House Seasoning to taste. Place a tomato slice on a bread round, mayonnaise side up, and top with another bread round, mayonnaise side down. (Make sure the tomato has good contact with the mayonnaise; it's the glue that keeps everything together.) For a fancy touch, place a dab of mayonnaise in the center of the top of each sandwich, then press a parsley leaf on for decoration (this is optional). The sandwiches may be prepared several hours before serving. Cover well with a damp paper towel and refrigerate until ready to serve.

Serves 4 to 6



Paula Deen's House Seasoning:

â—¦ 1 cup salt
â—¦ ¼ cup freshly ground black pepper
â—¦ ¼ cup garlic powder

Combine all the ingredients in a bowl. Store in an airtight container for up to 6 months.

Makes 1 ½ cups



• Don't be blunt:
To slice a ripe tomato thinly, you need to have respect — and a good knife. Otherwise, you'll end up with a bruised tomato and smushed, uneven slices. Use a very sharp knife for the task, or, better yet, choose a good serrated knife, such as a bread knife. The teeth on a serrated knife do a perfect job of cutting through the tough skin of a tomato without harming the tender and juicy insides.