Whether eaten at a white tablecloth spot or over the kitchen sink, the tomato sandwich is the one our staffers wait for all year.
The Zinger
Call us crazy, but we believe that how you build your tomato sandwich might just speak volumes about your personality. That's why we sent out a staff-wide e-mail calling upon our colleagues to share their tomato sandwich secrets in the Test Kitchen. The results confirmed what we already knew: we're an opinioned bunch of tomato sandwich fiends.
Buffy Hargett Miller, Senior Photo Stylist
Lemon juice and avocado.
The Griddler
Hunter Lewis, Executive Editor
"Make friends with butter and griddle up your bread so it holds up just enough to the onslaught of tomato juice."
The Planner
Claire Machamer, Managing Editor, SouthernLiving.com
Salt and pepper your tomatoes ahead of time.
The Traditionalist
Patricia Shannon, Assistant Editor/Producer
"Simple is best." White bread, mayo, tomato, and Alabama bacon.
The Firecracker
Hannah Hayes, Assistant Food Editor
"Sriracha and Duke's mayo are my Simon and Garfunkel." Add brown sugar-broiled bacon.
The Continental
Jessica Thuston, Executive Editor
French bread, heavy mayo, torn basil, chopped avocado.
