I’ve eaten a tomato sandwich(es) for lunch almost every day since plucking the first ripe heirloom a few weeks ago. My tomatoes of choice are brandywine and Cherokee purple, but my absolute favorite is the pineapple tomato.

When I sit down with my sandwich, I’m probably visibly excited. While this is true with most meals, it’s especially so with a tomato sandwich. Something about the crunch of the lightly-toasted bread, the mayo, the fresh tomato. I fall in love all over again every lunch.

Everyone in the CSA will have heirlooms in their share this week, and we have plenty more if you’re interested in your own transcendent tomato sandwich experience.

Here’s what you need for a tomato sandwich.

INGREDIENTS

Tomato slices
Bread slices
Butter
Mayo
Optional: Fresh basil leaves

DIRECTIONS

1.) Heat a few pats of butter in a skillet or pan, and lightly toast the bread slices. You could also just toast your bread in a toaster.

2.) After the bread’s toasted, spread mayonnaise on both pieces, and add tomato slices. Enjoy!

This is just one pineapple tomato. They are giants! This was even a “second,” as in produce that’s damaged in some way.

~ Stella