[spudco]

This time of the year, my wife is easily charmed by a great tomato sandwich, but she is a tough audience. 

Here at the Habitat we grow over 20 varieties of tomato.  Most are heirlooms.  By mid-July, we have a good many varieties that are ripening and the living is good.

Here is how she likes her tomato sandwich:

• 2 slices of homemade sandwich bread 1/2 inch thick (see below)

• Spread both with Mayonnaise

• Place 1/2 inch thick slices of ripe tomato (remove skin if it is tough) to cover one slice of bread

• Salt and pepper to taste

• Cover with other slice of bread

Enjoy!

Basic Sandwich Loaf – white bread with a fine crumb

Combine in mixer bowl
   3 cups hard wheat white flour (we get ours in bulk from a Canadian supplier)
   2 tsp salt
   3 tsp yeast
   1 tbs sugar

Add    2 cups cool water
Mix well with bread hook
Add      1 cup hard wheat flour - while mixing
Mix for a couple of minutes
Add    tbs of olive oil - while
Mix for a couple of minutes
Add   1 cup hard wheat flour – while mixing
Kneed with the mixer for about 10 minutes

Form ball in mixer bowl and cover
Let rise to double size, punch down, reform and let rise again to double size
Form 2 loafs – 1 ½ pounds each
Let rise in oiled loaf pans
Bake 375 degrees for 50 minutes
Remove from pans and allow to cool completely before slicing
   

[Dan Driscoll]

Yum! 

[mgalusha]

I dearly love these as well. We should have some nice ones ripening up this week. I can't wait.

[jules]

Delicate addition to the tomato sandwich ... finely chopped chives

jules