It's That Time Again
It's that time again - the part of the year where the weather can't decide if it's summer or fall from one day to the next. The day I ate this sandwich, it was full-on summer with sunshine from birdsong to sungone. Sheer heaven.
The sandwich was sheer heaven, too. This is my very favorite sandwich but I can only have it for a few weeks in late summer, when the tomatoes are perfectly ripe and the avocados reach buttery perfection. I've told you about this before - if you weren't paying attention, I hope you are now.
First, you need wheat toast, as hearty as you can find, and if it has wheatberries in it, so much the better. I used to use toasted whole wheat English muffins but recently they have been oversweetened, so I have gone to wheatberry toast.
Then, a scrape of mayonnaise, just enough to keep the tomato juice from immediately soaking the toast. It will eventually do that; the mayo is just a delaying tactic with a fillip of flavor.
A slice of ripe, summer sun-perfected tomato, like this one that Chilebrown gave us. No lesser tomato will do, take my word for it.
Topped with a couple of slices of rich avocado, then sprinkled with freshly ground black pepper and a generous squeeze of tart and tangy lemon juice.
Most likely, you'll need a knife and fork for this but bust out the silverware, sit yourself down and indulge in a sandwich that sings of summer. Quick, before fall returns.