The Saveur food magazine’s FB posting I read this morning was close to my heart. I, also, enjoy the summer ritual of eating a juicy garden tomato sandwich.
While my recipe is a little different from theirs, both versions agree, keep it simple and let that fresh picked, still warm from the sun, tomato be the star of the show
My Summer Ritual:
Take one fully ripe and juicy beefsteak tomato, destemmed and cut into thick slabs, put between two slices of Pepperidge Farm Original thin-sliced white bread that has been slathered with a generous amount of Miracle Whip. That’s it and it is devine!
Here is Saveur’s version: