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July 4, 2014

A friend brought us home-grown tomatoes this week., just in time for the holiday

There is nothing finer than a soggy tomato sandwich.

These were the sandwiches of choice for the annual Neely Family Fourth of July Picnic.

In our home this is a favorite Kitchen Sink Sandwich. We enjoy them while tomatoes are in season.

2 vine-ripe tomatoes

Duke’s Real Mayonnaise

6 slices of white bread


Freshly ground pepper

  • Take six slices of white bread. Don’t use anything that is good for you – just plain old white sandwich bread.
  • Slather Duke’s Real Mayonnaise heavily on all six slices. Only use Duke’s. Use about twice as much mayonnaise as you ordinarily would.
  • Grind fresh black pepper on all six pieces of bread.
  • Slice vine-ripe tomatoes thinly and stack them three layers deep on three pieces of the bread.
  • Salt the tomato slices.
  • Mash, not lightly press, the remaining three pieces of bread, mayonnaise side down, on top of the tomatoes.
  • Turn the sandwiches over and mash again.
  • Cut the three sandwiches in half. Let them come to room temperature.
  • Stand over the kitchen sink to enjoy these juicy sandwiches.

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