Ingredients
Preparation
Alex and Betsy Hitt were among the first farmers to sell heirloom tomatoes at the Carrboro farmers’ market almost thirty years ago, and each summer in mid-June they post a sign above their stand that reads: “Get your bread and mayonnaise ready—the tomato flood is coming!” A tomato sandwich–thick slices of dead-ripe tomatoes well seasoned with salt and pepper between slices of soft white sandwich bread spread with rich mayonnaise—is pure joy. Any attempt to “improve” it—toasting the bread, adding lettuce or, god forbid, basil—will only distract from perfection.
