There are days when I’m just not in the mood for cooking anything. Even more so on days when my husband away on work and cooking for one is too much of an effort. On those days I take a break from the kitchen but the dog and I still have to eat! I cook him his usual fare though I suspect he’d be much happier with my meal on the days mine involve bread.
One of the things I make sometimes is sandwiches. In the part of the world I come from, down in the south of India, traditionally (and even now sometimes) bread has always been seen as something one eats when one is unwell – as in bread and milk with sugar maybe.
So bread is not something one commonly finds in our homes, and sandwiches are the stuff that goes into school snack boxes. As far as I know, people in India do not consider sandwiches of any kind to be a full meal on its own. You just eat them in between meals or to keep hunger pangs temporarily at bay.
I, on the other hand, like bread so much that I could definitely eat it every day, and a filling sandwich would be a very welcome lunch for me. One of my personal favourite sandwiches is a tomato sandwich. It could be just slices of juicy and sweet tomatoes between two slices of bread (I don’t even need butter or a spread of any sort on the bread), or with cucumbers and maybe a slice of cheese. Grill that sandwich until the cheese melts and I like it even better.
One of the many nice things about living in India is that we get tomatoes at the market all year round, and it’s the rare day that there are no tomatoes in my refrigerator. I usually also have some sort of bread in kitchen most days, and here’s my recipe for a simple tomato sandwich.
It doesn’t take rocket science to make a sandwich and if anyone with two slices of bread can make one, so you might wonder what the deal is about making a sandwich, especially a tomato sandwich! You’re right, one doesn’t need a recipe to make something as simple as a sandwich, but this is a sandwich that I like a lot and thought I’d share it.
I’ve added a little bit of crunch by adding some potato crisps to the sandwich, but I rarely eat my sandwiches with crisps. I usually get my crunch from cucumbers. You can put your own spin on this but this basic sandwich really needs only ripe, red firm, juicy and sweet tomato slices and maybe a sprinkling of some herbs and something to wash it down with.
My Favourite Crunchy Tomato Sandwich
- 1 large ripe firm tomato
- 2 thick slice of crusty country styleread (or any of your choice)
- 2 tbsp butter/ plain white cheese spread (optional)
- 1/2 tsp mixed dried herbs (I like Herbs de Provence)
- to taste Salt
- to taste crushed black pepper
- handful potato crisps (plain salted/ or flavoured)
- Spread the butter or cheese spread as thick as you like it (I'd say less is more) on one side of each slice of bread. Slice the tomatoes into not too thin slices and layer them (two or 3 layers) on one slice of buttered bread. Sprinkle the herbs, the pepper and salt over this.
- Be judicious with the salt if using potato crisps as they are salty too. Top with the potato crisps and cover with the other slice of buttered bread. Press down lightly.
- Cut into half to make the sandwich more manageable to eat. Bite into the deliciousness that is is your sandwich. Keep a napkin handy. Enjoy! This recipe serves one so go ahead and double or triple it to make as many sandwiches as you need.