An old-fashioned tomato sandwich has been my summer favorite since I was a little kid. Making one isn’t exactly rocket science but you can totally tell the difference between a good one and a really good one.
There’s a certain something about a handful of home-grown heirlooms or meaty red beefsteaks that make for a delicious afternoon snack or mouthwatering impromptu meal with friends. No matter what or which kind you choose, you’ll need plenty of napkins and room for seconds.
What You Need (to feed 2 people):
4 slices Rudi’s Gluten-Free Multi-Grain Bread
2 large beefsteak tomatoes
2 cups Boston lettuce
1/4 cup mayonnaise (preferably the kind that starts with the letter “H”)
Salt and pepper
What You Do:
1. Toast slices of Rudi’s Gluten-Free Multi-Grain Bread.
2. Wash and slice tomatoes to ½” thick.
3. Wash and tear Boston lettuce. Dry on a paper towel.
4. Spread mayo on two bread slices and stack tomato layers. Add salt and pepper to taste. Top with remaining bread slices.
*Also Good to Know: You can add bacon, cheese or a favorite extra ingredient of your choice to this sandwich. Just remember, trouble-free usually tastes better.
About Sarah in the Kitchen: Instead of throwing in the towel on a year-long baking project after being diagnosed with non-Celiac gluten intolerance, Sarah Platanitis relied on her culinary background to start exploring the world one gluten-free step at a time. She does all her own stunts, like writing, food photography and illustrating recipes. You can find and chat with Sarah on her blog, sarahinthekitchen.com, on Facebook and @gffkitchen on Twitter.