quote:

Originally posted by nhracecraft:

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Originally posted by PASig:
Bread: I like Martin’s Potato bread

That is NOT Bread...If you think that's bread, you are shopping in the wrong part of the store!

Have you ever eaten it? Not sure if it’s available in your area, until
Shake Shack started using their potato burger buns, I don’t think anyone outside of PA/NJ/DE even know who they were.

^^^I've eaten their Hot Dog and Hamburger Rolls, but not recently. I only eat 'Artisan' Style Bread with real ingredients, that have a real crust!

From the Martin's website:

Ingredients: Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (From Potato Flour), Yeast, Sugar, Cane Sugar Syrup, Wheat Gluten, Sunflower Oil, Contains 2 Percent Or Less Of Each Of The Following: Salt, Butter, Dough Conditioners (Sodium Stearoyl Lactylate, Monoglycerides And Diglycerides), Monocalcium Phosphate, Cultured Wheat Flour, Calcium Propionate (A Preservative), Guar Gum, Ascorbic Acid, Datem, Calcium Sulfate, Enzymes, Turmeric Color, Annatto Color, Sesame Seeds.

In their defense, they don't list High-Fructose Corn Syrup (Sugar AND Cane Sugar Syrup though!), but regardless, WAY too much 'chemistry' in that ingredient list!

If it's found in the bread isle, it ain't bread...Just sayin'

TTIWWOP

For years when I was younger, I never cared for tomatoes but now I love them on everything or even plain with a little salt and pepper.

quote:

Originally posted by Wasabi:

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Originally posted by sse:
bread, mayo, tomato, S+P, sliced cheddar

I agree with this. To add, you need to make sure you get some good, stick on your teeth type bread.

I use hamburger buns for my tomato sandwiches – right shape, right size. I toast the cut side of the buns in my Breville Smart Grill.

And I cut one thick slice of tomato, rather than multiple thin slices – much easier to keep the sandwich organized as I munch it. Mayo is slippery!

quote:

Originally posted by Jim Shugart:
TTIWWOP

"snapping fingers"! I forgot the Claussen pickles when making the run for tomatoes.

The makings from last year. Got a fine crop going this year, eta mid July for 1st BLT.

I've made fried green tomato sandwiches before.
They are heaven.

quote:

Originally posted by nhracecraft:
From the Martin's website:

Ingredients: Unbleached Enriched Wheat Flour (Flour, Ferrous Sulfate, Niacin, Thiamin, Riboflavin, Folic Acid), Nonfat Milk, Reconstituted Potatoes (From Potato Flour), Yeast, Sugar, Cane Sugar Syrup, Wheat Gluten, Sunflower Oil, Contains 2 Percent Or Less Of Each Of The Following: Salt, Butter, Dough Conditioners (Sodium Stearoyl Lactylate, Monoglycerides And Diglycerides), Monocalcium Phosphate, Cultured Wheat Flour, Calcium Propionate (A Preservative), Guar Gum, Ascorbic Acid, Datem, Calcium Sulfate, Enzymes, Turmeric Color, Annatto Color, Sesame Seeds.

I make my own buns. All that's in them: King Arthur unbleached AP flour & whole wheat flour, water, salt, egg, honey, unsalted butter and yeast.

While some of these look marvelous, I just don't really understand a 'tomato sandwich' that doesn't include a decent cheese slice.

I hate raw tomatoes

Tomato sandwiches with Dukes mayonnaise, salt and pepper or BLTs with fresh home grown tomatoes = great eating!

P.S. No cheese for me. Clausen (sp) dill pickles welcomed.

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Originally posted by signewt:
While some of these look marvelous, I just don't really understand a 'tomato sandwich' that doesn't include a decent cheese slice.

Because now you’re talking about a tomato and cheese sandwich.

In a perfect summer tomato sandwich, nothing should have to share the spotlight with the tomato IMO

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nothing should have to share the spotlight with the tomato IMO

in olden times in my mother's garden were profuse with giant beefsteak style tomatoes, only going between rows & (sometimes) bringing the salt shaker for between extra-large bites was a periodic treat during season. Bread & mayo were for when you didn't want the juice all down your t-shirt.

Yummy!!! About one more week to start harvesting, Cherokee Purple, Rutger, Early Girls, Roma, Super Sweet 100, Black Cherry and Sun Sugar. Do I like tomatoes,you betcha. Pictures to follow.

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Originally posted by PASig:

In a perfect summer tomato sandwich, nothing should have to share the spotlight with the tomato IMO

Not even bacon?

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Originally posted by Jim Shugart:
TTIWWOP

I will say, you have just the right amount of food lube! I wouldn’t touch it without four strips of bacon, my wife would eat those every day!

[/QUOTE]I make my own buns. All that's in them: King Arthur unbleached AP flour & whole wheat flour, water, salt, egg, honey, unsalted butter and yeast.[/QUOTE]

Sounds like you perfected your recipe, would you mind sharing?
We don’t eat bread often, but when we do, it’s something we really enjoy. I love a steak dinner with a grilled French baguette loaded with butter!

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Originally posted by signewt:
While some of these look marvelous, I just don't really understand a 'tomato sandwich' that doesn't include a decent cheese slice

Which is actually strange considering the infinite varieties of sandwiches that are possible. Just never heard of this one myself until now, obviously.

My tomato sandwich with an heirloom tomato (which didn’t have excessive juice). Very tasty, it was, with mayo, freshly ground black pepper, and salt. A good quality hamburger bun is the right shape and size. I like one thick slice of tomato, rather than multiple thin slices. Makes it easier to keep the sandwich organized as I munch it. Spicy mayo on the bottom side.