Michigan Tomatoes and How to Enjoy Them (Part One – Michigan Tomato Sandwich)
It’s Michigan tomato season once again and I can’t help but feel excited over this year’s bumper crop of beauties, especially after last summer’s attack of late blight. And after suffering through colorless and tasteless store-bought tomatoes most of the year, it’s especially blissful when locally grown produce hits the stands and my husband and I can once again savor the true deliciousness of our favorite “fruit”.
Michigan tomatoes are in season! Photographed at Pinter’s Flowerland in Belleville, Michigan.
So, in honor of this year’s bountiful tomato crop here in the Great Lakes State, I’ll be offering up a series of posts on how we like to best enjoy our scrumptious Michigan tomatoes.
The simplest method, not to mention my husband’s favorite, is with a clean towel and a salt shaker. But here’s my favorite: the Michigan tomato sandwich.
Michigan Tomato Sandwich – a vegetarian delight!
This is not a BLT as bacon is neither needed nor desired. This sandwich is best when the flavor of fresh, locally grown tomatoes is allowed to take center stage!
Michigan Tomato Sandwich
Ingredients
- 1 large Michigan tomato (beefsteak variety)
- 4 slices of whole grain bread (I prefer Aunt Millie’s Honey and Crunchy Oat)
- 4 pieces of green leaf lettuce (preferably locally grown)
- 4 tablespoons of Kraft Miracle Whip salad dressing (or your favorite mayonnaise — but not in our house! Yuck!)
- Salt to taste
Instructions
- Cut tomato into four 1/2-inch thick slices then salt each slice on both sides, set aside.
- Toast bread to desired doneness then slather each piece on one side with salad dressing.
- Place a tomato slice on each piece of toast then top with lettuce.
- Assemble into two sandwiches and cut in half with a serrated knife.
- Enjoy and have plenty of napkins at the ready!
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