One fresh tomato
Large crystal Celtic Sea Salt
*Slice the tomato up into 4 thick slices. Eat one of the ones from an end. Cut the other end slice in half. Slather two slices of bread with mayo. Pile your two full tomato slices on one slice of wheatey goodness. They'll only go on if you put one in the top right corner and the other in the lower left corner. Use the last two bits of tomato to fill in the exposed corners of bread. Sprinkle with salt and lemon pepper to taste. Smash the 2nd slice of bread on top.*
* * repeat until sated.
Feel free to add cucumber slices or bacon for some curl your toes summer goodness. This, dear reader, is the epitome of good summer cooking. Oh the rapture! My dad taught me to make these and as a child, we only used Grandpa and Grandma Wood's 'maters. There have never been any better. There's something about a ripe summer tomato, so fresh from the garden it's still warm from the sunshine....
Oh, and FYI all you readers from my hometown- Gages on Evan's has picked their second day of fresh sweet corn! PAR-TAY!