When I began to embrace a low carb lifestyle I thought my days of tomato sandwiches were over. How could I eat tomatoes and mayonnaise on WHITE BREAD! After all tomatoes have some carbs. And white bread is just about the worst thing a low carber can eat.
I make a very high fiber, complex carbohydrate bread that I eat for breakfast every morning. But that bread would not make a good tomato sandwich. I've tried wraps...no good. I have been known to just eat a tomato with a small dollop of mayonnaise on it. But even that doesn't satisfy the summer delight of a Jersey tomato sandwich.
I have discovered through great searching and effort a bread that is low is carbohydrate, has no high fructose corn syrup, and is soft enough to be worthy of the great Jersey tomato. (Right here I must say that you can make a tomato sandwich from any tomato....but there is absolutely NO substitute for the Jersey Tomato. There's something about the air, rain, sunshine, and soil in NJ that makes these wonderful specimens of absolute perfection.)
First ....go outside and pick your tomato off the plant. Warm from sunshine makes the tomato even tastier. (Or buy some from your store or farmer's maket...and never store tomatoes in the fridge. Never.)
Second...slice the tomato. (I actually have a special knife designed for slicing tomatoes....an indulgence, but worth it!)
Third...spread on the mayo.
Fourth...stack the tomato.
Fifth...sprinkle with salt (I use Kosher coarse salt).
Top. Slice. Eat. Swoon!
