Elbow Dripping Over The Sink Tomato Sandwich Food

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ELBOW DRIPPING OVER THE SINK TOMATO SANDWICH



Elbow Dripping over the Sink Tomato Sandwich image

Tomato sandwiches was something I ate a lot of during the summer. We use to get our tomatoes at a little vegetable stand by the river where I grew up. You better have napkins on hand or eat over the sink, because if you make this with fresh tomatoes the juices will run down your elbows.

Provided by Douglas Poe

Categories     Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 large vine ripened tomatoes (I prefer beefsteak)
2 slices bread
salt and pepper
mayonnaise (NOT Miracle Whip)

Steps:

  • Take a chilled large vine ripened tomato slice into 1/4 inch slices.
  • Take 2 slices of bread and spread a good amount of mayonnaise on each slice.
  • To one slice of bread add layer of tomatoes, salt and pepper to taste, then top with other piece of bread.

Nutrition Facts : Calories 165.8, Fat 2, SaturatedFat 0.4, Sodium 264.6, Carbohydrate 32.4, Fiber 3.4, Sugar 6.9, Protein 5.4

2- HANDED KITCHEN SINK TOMATO SANDWICH



2- Handed Kitchen Sink Tomato Sandwich image

I got this recipe from an old Georgia Boy that was transplanted in Tennessee, he is 72 and says he grew up on this sandwich.

Provided by Danny Beason

Categories     Lunch/Snacks

Time 15m

Yield 1 serving(s)

Number Of Ingredients 4

1 -2 large fresh picked vine ripened tomatoes
2 slices bread
salt and pepper
mayonnaise or Miracle Whip

Steps:

  • In the peak of tomato season, chill 1 very large or 2 medium size tomatoes that have been vine-ripened and have plenty juice.
  • Take 2- slices of bread and coat them with 1/4 inch good mayonnaise.
  • Add layer of tomatoes cut 1/4 inch thick.
  • Salt & Pepper to taste.
  • Add another slice of tomatoes and salt and pepper to taste again.
  • Add the other piece of bread on top of this.
  • Roll up your sleeves and start eating over the kitchen sink while the juice runs down your elbows.

TOMATO SANDWICHES



Tomato Sandwiches image

You may not really need a recipe for a tomato sandwich, but sometimes varying it can be nice, especially if you tend to get stuck in a habit as the summer progresses. This version, based on pan con tomate, involves rubbing the guts of a ripe tomato all over garlicky toasted bread. More tomato slices are added on top, along with slivers of onion and mayonnaise, and bacon if you'd like. It's a supremely messy sandwich best munched over the sink, or with plenty of napkins nearby.

Provided by Melissa Clark

Categories     brunch, easy, lunch, quick, sandwiches, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

4 slices crusty country bread
1 fat garlic clove, halved crosswise
1 ripe and soft tomato, halved
Extra-virgin olive oil, for drizzling
Flaky sea salt
Mayonnaise, as needed
1 ripe but firm tomato, sliced
Thinly sliced white onion
4 slices cooked bacon (optional)

Steps:

  • Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
  • Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

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