Thursday, May 27, 2010

Tomato Sandwiches

If there is one recipe that means summer to me, this is it.  These are best with fresh tomatoes warm from the garden, but if your only option is one from the grocery store, these sandwiches will still be wonderful.  Just make sure you eat them outside to truly enjoy the experience. 

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Tomato Sandwiches

4 slices whole wheat bread
4 sliced white bread
1 onion, grated
1 c mayonnaise
black pepper
2 tomatoes, sliced
seasoned salt
basil, chopped


Begin by cutting the bread into circles with a biscuit cutter or cookie cutter. Combine the grated onion, mayonnaise, and black pepper. Spread mixture onto the cut out bread circles. Cover and refrigerate.

To prepare the tomatoes, peel, slice, and drain thoroughly between layers of paper towels. Sprinkle the tomatoes with seasoning salt before assembling the sandwiches. Place a tomato slice on top of the whole wheat bread. Top with basil. Place the white bread on top of each stack. Prepare the sandwiches several hours before the party. Cover with a damp towel and refrigerate until ready to serve.

*** I use regular salt, not seasoning salt.

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