This outstanding sandwich recipe for tomato sandwiches showcases the round finger sandwich relatives which are practically mandatory at "any party given in Vicksburg at any time of year, any time of day." This recipe appears in both "Vintage Vicksburg" and "Ambrosia," by the Junior Auxiliary of Vicksburg. They are easy to make but incredibly tasty and packed with old Southern charm.

4 loaves day-old bread

6 to 8 medium tomatoes, peeled

Salt and black pepper

Mayonnaise, preferably homemade

1 grated onion with juice

Paprika

1. With a large (2- or 3-inch) biscuit cutter, cut bread slices into 72 rounds.

3.  Slice tomatoes thinly and place on double sheets of paper towels to drain. Salt and pepper tomato slices.

3. Spread mayonnaise on bread rounds. Place well-drained tomato slices on half of the bread rounds and sprinkle again with salt and pepper.

4. Sprinkle 1/2 teaspoon of onion with juice over each tomato and top with remaining bread rounds.

5. Sprinkle tops with paprika.

To save until serving time, place on a cookie sheet with waxed paper between the layers.

Makes 36 sandwiches.

Recipe courtesy of New Orleans native and cookbook author Denise Sassone, who lives in Vicksburg, Miss. Published in the New Orleans Times-Picayune on August 14th, 2008.

Photo courtesy of Southern Living Magazine.

Comments

Carolyn Jung

0

 

 

I'm counting the days till heirloom tomatoes come to the farmers markets!

Thursday 02 July 2009, 16:09

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