I am feeling a little nostalgic this week. Monday my Grandmother would have celebrated her 94th birthday. It is hard to believe she has been gone for almost seven years. I have been missing her lately.
When my sister and I were lucky enough to go stay with my grandparents during the summer we would have so much fun. Normally, we would only make the trip from Florida to Tennessee for Thanksgiving, so being able to go during the summer was a treat. We would pick blackberries, help Granddaddy with his garden and help Grandmother with canning and preserving.
I don’t know what they do to the soil in Tennessee but I tell you it is magical. I remember seeing a hot house cucumber at the grocery store in my twenties and I thought, my Granddaddy grew these in his garden when I was a kid, way before they were cool and they were delicious! And can we talk about the tomatoes? I mean talk.about.the.tomatoes. I have never tasted a tomato that is as good as one from Tennessee. #Truth.
I learned to love tomatoes those summers spent at my grandparents’ house. That love is still with me. The tomatoes here in Florida don’t really hold a candle to the ones we had those summers with Grandmother and Granddaddy, but around this time of year they are just about as good as they are going to get and I will eat my weight in tomato sandwiches and swim in memories of our summers in Tennessee.
That was my long-winded way of saying that these sandwiches are memory machines. For these, I was feeling wild and added some avocado but I will always have a special place in my heart (and stomach) for the original: a juicy tomato on toasted bread, with salt, pepper and mayo. That was it. Simple and so delicious.
So if you are in Tennessee, enjoy your magic soil and amazing tomatoes. Feel free to send me some if you think of it. I will just be here making these wishing I was eight again.
Happy Birthday Grandmother.
- 2 large tomatoes, sliced
- 4 slices whole wheat bread, toasted
- 2 tablespoons mayonnaise
- 1 avocado, mashed
- Salt and pepper to taste
- Toast the bread slices
- Split the mayonnaise between the slices (1 tablespoon per sandwich)
- Spread each slice with the mashed avocado
- Top with the sliced tomatoes, salt and pepper