I remember vividly standing on a cypress, ladder-back chair strategically positioned between Mamere and Papere on the "long side" of the kitchen table at Cabanocey Plantation. I was getting my first lesson in making the perfect sandwich. Today it only takes 5 minutes to make, but then on Cabanocey in my grandparent's kitchen, it was an event that lasted what seemed a lifetime. It's still one of my greatest memories today. Enjoy my Creole tomato sandwich.
- 4 slices of Creole tomatoes, 1/4-inch thick
- 2 tbsps mayonnaise
- 1 razor thin slice of a sweet Vidalia onion
- 1/8 tsp red wine vinegar
- salt and cracked black pepper to taste
- 2 slices of white bread
Place 2 slices of white bread on a cutting board, topping each slice with a heaping spoonful of mayonnaise. Slather evenly across the bread. Place the 4 Creole tomato slices evenly from edge to edge over one of the bread slices. Drizzle the red wine vinegar over the tomatoes. Top with sliced onion and season to taste using salt and pepper. Cover with remaining slice of bread. Cut diagonally from end to end, wrap loosely in a double coating of paper towels to catch tomato drippings and bite down.