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  4. 17 Ways To Build a Better Tomato Sandwich

17 Ways To Build a Better Tomato Sandwich

Hannah Hayes
By Hannah Hayes
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The Zinger
Credit: Robbie Caponetto
Whether eaten at a white tablecloth spot or over the kitchen sink, the tomato sandwich is the one our staffers wait for all year. 
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1 of 17

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The Zinger

The Zinger
Credit: Robbie Caponetto

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.

1 of 17

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The Griddler

The Griddler
Credit: Photo: Robbie Caponetto

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."

2 of 17

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The Planner

The Planner
Credit: Photo: Robbie Caponetto

Claire Machamer, Managing Editor, SouthernLiving.com
Salt and pepper your tomatoes ahead of time.

3 of 17

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The Ranch Hand

The Ranch Hand
Credit: Photo: Robbie Caponetto

Libby Minor, Senior Copy Editor
Buttermilk ranch ("Makes it a salad on a sandwich.")

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Just the Facts, Ma'am

Just the Facts, Ma'am
Credit: Photo: Robbie Caponetto

Chris Ellenbogen, Photo Coordinator
No mayo.

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The Lover

The Lover
Credit: Photo: Robbie Caponetto

Mary Elizabeth McGuinn Davis, Production Director
Crunchy bacon and lots of love.

6 of 17

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The Mama's Girl

The Mama's Girl
Credit: Photo: Robbie Caponetto

Susan Alison, Copy Chief
Arugula and "my mama's summer sausage."

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The Traditionalist

The Traditionalist
Credit: Photo: Robbie Caponetto

Patricia Shannon, Assistant Editor/Producer
"Simple is best." White bread, mayo, tomato, and Alabama bacon.

8 of 17

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The Cheese

The Cheese
Credit: Photo: Robbie Caponetto

Jessica Campbell, Assistant Copy Editor
"Keep calm and add goat cheese."

9 of 17

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The Pepped-Up

The Pepped-Up
Credit: Photo: Robbie Caponetto

Betsy Lovell, Designer
Lots of pepper and fresh arugula.

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The Paleo

The Paleo
Credit: Photo: Robbie Caponetto

Lindsay Bierman, Editor
No bread.

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The Boy Wonder

The Boy Wonder
Credit: Photo: Robbie Caponetto

Robby Melvin, Test Kitchen Director
Wonder bread, Duke's mayo, salt, and pepper.

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The Firecracker

The Firecracker
Credit: Photo: Robbie Caponetto

Hannah Hayes, Assistant Food Editor
"Sriracha and Duke's mayo are my Simon and Garfunkel." Add brown sugar-broiled bacon.

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The Rebel

The Rebel
Credit: Photo: Robbie Caponetto

Caroline Cunningham, Assistant Photo Stylist
No tomato.

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The Continental

The Continental
Credit: Photo: Robbie Caponetto

Jessica Thuston, Executive Editor
French bread, heavy mayo, torn basil, chopped avocado.

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The Sharp One

The Sharp One
Credit: Photo: Robbie Caponetto

Robbie Caponetto, Photographer
Mustard and balsamic.

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The Wholesome

The Wholesome
Credit: Photo: Robbie Caponetto

Courtney Authement, Photo Administrative Assistant
Toasted wheat bread.

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By Hannah Hayes

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    1 of 17 The Zinger
    2 of 17 The Griddler
    3 of 17 The Planner
    4 of 17 The Ranch Hand
    5 of 17 Just the Facts, Ma'am
    6 of 17 The Lover
    7 of 17 The Mama's Girl
    8 of 17 The Traditionalist
    9 of 17 The Cheese
    10 of 17 The Pepped-Up
    11 of 17 The Paleo
    12 of 17 The Boy Wonder
    13 of 17 The Firecracker
    14 of 17 The Rebel
    15 of 17 The Continental
    16 of 17 The Sharp One
    17 of 17 The Wholesome

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