Recently, I facilitated an amazing retreat in Savannah for my #makeascene participants. It was hot, hot, hot in Savannah! Despite the heat, we enjoyed a lavish, catered picnic in Forsyth Park.
Our caterer, Margaret Adler of Dept 7 East, gave me the scoop on how to create the BEST southern tomato sandwich, and I am stoked to share it with y’all!
No, this isn’t the healthiest option, but on a hot summer day, damn is it ever good!
1. Find the best organic, locally grown tomatoes to use.
2. Mayonnaise (I love Blue Plate)
3. Lowry’s Seasoning Salt
4. Basil Leaves
5. White Bread
Slice tomatoes the night before and separate with paper towels. This is apparently KEY because it soaks up the excess moisture from the tomatoes and truly makes a difference. Smear white bread with a dallop of mayo. Sprinkle with Lowry’s seasoning salt. Layer a fat tomato slice and top with one basil leaf (optional).
You are welcome.
XOXO
