Recipes 08.23.18

Seasons by the Sea: Tomato Sandwich, ’Nuff Said
The mango, tomato, and red onion salad described in the recipe below incorporates the taste of the Caribbean into regional summer classics. Laura Donnelly

Tomato Sandwich

You don’t really need a recipe for this, do you? Here are some guidelines.

Makes one.


2 slices of bread, preferably Pepperidge Farm Sandwich, Farmhouse, or Very Thin (although this may fall apart from the juicy tomatoes. Pullman loaves and potato bread also achieve the soft blandness you want)

Thick slices of the best tomato you can find

Your preferred mayo (be generous, use more than a tablespoonful, 

go for it)

Salt and pepper, lots


Assemble. Eat.


My favorite version:

2 slices Carissa’s honey oat bread, lightly toasted

2 Tbsp. Kimchijews kimchi mayo

Thick slices of tomato (I like the brownish heirloom varieties)

Salt and pepper


Assemble. Admire. Eat.


Mango, Tomato, and Red Onion Salad

This recipe is from “Taste of the Caribbean” by Rosamund Grant. You can do this with lesser tomatoes all year round.

Serves four.


1 firm under-ripe mango, peeled and sliced

2 large tomatoes, sliced

1/2 red onion, sliced into rings

1/2 cucumber, peeled and sliced thin

Snipped chives


Layer ingredients in a deep serving platter, starting with tomatoes, then cucumber, then mango, then red onion rings.

Pour over the following dressing, then sprinkle with chives.



4 Tbsp. neutral or olive oil

1 Tbsp. lemon juice

1 clove garlic, minced

Dash of hot sauce

Pinch of sugar

Salt and pepper to taste