Savannah Tomato Sandwich

Savannah Tomato Sandwich

Have you ever read In the Garden of Good and Evil? They talk about these Tomato Sandwiches throughout the book. The following recipe comes from Paula Deen, the ultimate Savannah "girl". BTW, during the summer months I literally crave a tomato sandwich or a BLT! It must be the Southern girl in me. So, I thought I would share this recipe. Enjoy!

4 slices whole wheat bread
4 slices white bread
1 onion, grated
1 cup mayonnaise
Black pepper
2 tomatoes, sliced
Seasoned salt
1 bunch basil, optional

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 parsley or 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.

Just a Thought:
Okay! I made these for my book club and made some adjustments. I needed finger sandwiches, so I used the cap to my Pam Vegetables pray and cut 2 circles out of each slice of bread. I used 1 loaf of white and 1 loaf of whole wheat to get 36 finger sandwiches. I put the rounds in a gallon zip lock bag and set them aside.
Next, I sliced Roma tomatoes and placed them on a tea towel lined baking sheet-this absorbs the excess liquid, so you don't get a soggy sandwich. I sprinkled the tomato slices with Paula's House seasoning (I make my own-1/2 cup salt (I use table salt), 1/4 cup cracked black pepper, and 1/4 cup garlic powder. Mix together and store in an airtight container. It is good on veggies, steaks, chicken, etc.) I set the tomatoes aside and then made the mayo mixture. This recipe makes a lot. I used a Vidalia onion because they are in season and are a milder onion. I used my handy dandy Pampered Chef chopper to chop the onion. I placed the chopped onions in a fine mesh strainer and rinsed the onions with water-it gets any bitterness out. I set them over a bowl and weighted them down to get any excess water out. I waited about 5 minutes and mixed it with the mayo. Now people PLEASE do not use Miracle Whip. You need to use Hellman's, Duke's or Best. There is no substitute for good mayo. I put the mayo mixture on 1 side of the wheat bread circle, topped it with a seasoned tomato slice, topped that with a sliver of fresh basil, then topped that with a circle of white bread spread with the mayo mixture. Voila! You have a lovely Savannah style Tomato Sandwich-YUMMY!

Note:
DO NOT THROW AWAY THE CRUSTS-In a food processor, grind them up and bag them in a freezer bag. Throw them in the freezer and the next time you need plain breadcrumbs-you've got them!!!!!