Whether eaten at a white tablecloth spot or over the kitchen sink, the tomato sandwich is the one our staffers wait for all year.
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.
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."
Claire Machamer, Managing Editor, SouthernLiving.com
Salt and pepper your tomatoes ahead of time.
The Ranch Hand
Libby Minor, Senior Copy Editor
Buttermilk ranch ("Makes it a salad on a sandwich.")
Just the Facts, Ma'am
Chris Ellenbogen, Photo Coordinator
Mary Elizabeth McGuinn Davis, Production Director
Crunchy bacon and lots of love.
The Mama's Girl
Susan Alison, Copy Chief
Arugula and "my mama's summer sausage."
Patricia Shannon, Assistant Editor/Producer
"Simple is best." White bread, mayo, tomato, and Alabama bacon.
Jessica Campbell, Assistant Copy Editor
"Keep calm and add goat cheese."
Betsy Lovell, Designer
Lots of pepper and fresh arugula.
Lindsay Bierman, Editor
The Boy Wonder
Robby Melvin, Test Kitchen Director
Wonder bread, Duke's mayo, salt, and pepper.
Hannah Hayes, Assistant Food Editor
"Sriracha and Duke's mayo are my Simon and Garfunkel." Add brown sugar-broiled bacon.
Caroline Cunningham, Assistant Photo Stylist
Jessica Thuston, Executive Editor
French bread, heavy mayo, torn basil, chopped avocado.
The Sharp One
Robbie Caponetto, Photographer
Mustard and balsamic.
Courtney Authement, Photo Administrative Assistant
Toasted wheat bread.