Cold Appetizers Parties

Summer is coming. Remember the joys of childhood? Running in the sprinkler, playing hide and seek and kick the may in the yard until the street lights came on, when it was time for everyone to go in. Remember sitting on the swing in the back yard with your grandpa, when he pulled a saltshaker from his shirt pocket and handed it to you, to sprinkle on the tomato you had picked from the garden? Those were our salad days.

Summer brings the glory of the red, ripe tomato. Sure, there are a lot of things you could do with tomatoes. You may get them green and fry them. You may make salsa or spaghetti sauce. You may stuff them with ham salad. But if you put a plate of them out, thick sliced, with salt and pepper shakers nearby, a dish of sugar, and a pot of mayonnaise, there will be tomato sandwiches made.

For the quintessential tomato sandwich, white bread is essential. Prepared store loaf bread is acceptable, but meaty, home baked, at least baked at someone’s home, is best. Yes, they sound fabulously simple. They are. Simple makes them good. Surprising your guests with something they never would have thought of, but something they will love, is even better.

Mater Sandwiches

You will need:

  • sliced white bread, preferably homemade thickly sliced Beef Steak, Better Boy or other ripe tomatoes. The color does not matter. You may use yellow low acid fruit, or striped or pink heirloom tomatoes. Heirloom fruit is recommended, because they have the best tomato flavor
  • cilantro leaves
  • fresh basil leaves
  • green onions
  • fresh tarragon

How to Make it:

First off, how to slice the tomatoes. Cut the stem and blossom ends off. To remove the stem end (the belly button) use the tip of a sharp knife and dig down, pulling out a core. Thinly slice off the blossom end to remove just the tip. No sense wasting any. Slice the tomatoes so the cuts go across, not end to end. The cuts will have to be parallel to the cut to remove the blossom end. Cut the slices thick, around half an inch.

If the bread is not sliced, slice it evenly. Use a sharp serrated knife. A ham knife works for this. Do not try to use a chef’s knife, as it will only smoosh the bread. Do not try to slice it hot from the oven, or you will wind up with a dough ball.

Once the loaf is sliced, cut the slices in half, corner to corner, on the diagonal. Stack them so that two matching pieces are together and arrange the bread around the plate of tomato slices.

Place bowls of mayonnaise and sugar in front of the platter. Yes, sugar. Tomatoes are fruit, after all. Some people like sugar on their tomatoes. Others prefer salt and pepper, so put a great deal of shakers out too.

You may also put little bowls of chopped cilantro leaves, basil, tarragon, and green onions. Include shaker bottles of balsamic vinegar and extra virgin olive oil. Allow your guests to make themselves at home. A warning though. Do not put out too much. If you do, no one will have room for the main course. They are that good.

Cold Appetizers Parties

Cold Appetizers Parties Pic

Cold Appetizers Parties

Cold Appetizers Parties Photo

Cold Appetizers Parties

Cold Appetizers Parties Image

Cold Appetizers Parties

Cold Appetizers Parties Photo

Cold Appetizers Parties

Cold Appetizers Parties Pic

Cold Appetizers Parties

Cold Appetizers Parties Image

Tags: , , , ,

Comments are closed.