Tomato sandwiches are served at every southern party according to Paula Deen. While I know what she means, the only similar sandwich I can think of that I ate frequently at my church’s tea parties were cream cheese-triangle-crustless sandwiches. So to make this recipe my own, I decided to skip the dainty roma tomato and the biscuit cutter cut bread. I will just make one, regular person sized tomato sandwich.
1/2 vine ripe tomato, thinly sliced
2 slices of vegan bread
1 tablespoon of mustard
1 teaspoon parsley
Pat the excess moisture from the tomato slices.
Smear mustard across the bread slices.
With mustard said up, arrange tomato slices in an even layer. Sprinkle with parsley.
Top the sandwich with the other slice of bread, mustard side down.
And you are done. That was easy peezy. Now that I think about it, my grandmother used to make herself tomato sandwiches all the time, but with the overwhelming amount of mayonnaise she used; they almost made me cringe.
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.