WHILE A SILVER PLATTER OF TINY TOMATO SANDWICHES has always been popular at cocktail parties and teas all over the South when summer tomatoes are at their peak, in Mississippi the “Vicksburg Tomato Sandwich”
is deemed such a special delicacy that it actually takes on important social significance. There is a right and wrong way to make a Vicksburg tomato sandwich, and here’s the right way in the actual words of one very fastidious hostess.
INGREDIENTS
- Fresh white bread (no trace of crusts)
- Real mayonnaise
- Perfectly ripened tomato (not refrigerated and with the skin removed)
- Salt and pepper
- Optional: Pinch of minced garlic or sprinkling of curry powder
INSTRUCTIONS
- Take a small, round cookie cutter and cut rounds of fresh white bread, ensuring there are no crusts.
- Spread a liberal amount of real mayonnaise on each round of bread.
- Slice the perfectly ripened tomato very thinly, making sure the slices are the exact same size as the rounds of bread.
- Carefully drain the tomato slices between paper towels to prevent them from becoming runny and making the sandwich soggy.
- Place a slice of tomato evenly on each round of bread.
- Sprinkle salt and pepper on the tomato slices to taste.
- Optional: If desired, add a pinch of minced garlic or a sprinkling of curry powder for a creative twist.
- Serve the tomato sandwiches on a polished silver plate.
