Why a classic Southern tomato sandwich doesn't need any upgrades

A true tomato sandwich is about as simple as a dish can get, but it's a real "if you know, you know" kind of thing. If you hear "tomato sandwich" and wonder what would even go with that, you've never had a proper version of this delight. Those who question whether tomato is even enough to star in a sandwich on its own likely have never had a really great tomato, either. The tomato sandwich is intentionally pared back to spotlight the beauty of fresh, high-quality ingredients.

Especially in the South, there's a whole art to making a tomato sandwich — and that art involves restraint. The proper elements for this meal are as follows: a few slices of fresh, ripe tomato; salt and pepper, white bread, and real mayonnaise. If you reach for bacon or basil or cheese, you have already broken the laws of the tomato sandwich. Some of the specifics on these ingredients are up for debate; some are not. But the tomato, of course, is the most important part.

A good, plump one is non-negotiable. The best kinds of tomatoes for a tomato sandwich are heirloom tomatoes. Heirloom tomatoes grow from seeds passed down through generations. They're special for that reason as well as their limited window — they're best in the late summer and early fall, making tomato sandwiches an all the more precious showcase for them. Grown from the seeds of the best tomatoes each harvest, heirloom tomatoes are gorgeously juicy and intensely flavored. Ideal sandwich varieties include Brandywine, Black Krim, and Cherokee Purple.

Read more: 12 Little-Known Facts About Duke's Mayonnaise

A fresh heirloom tomato is the star of the show

Once you taste a really good tomato on a tomato sandwich, you'll realize that fancy bells and whistles were never necessary. In addition to the tomato itself, though, pay a little attention to the few other elements to avoid making any tomato sandwich-ruining mistakes.Good quality white bread is a must. Some prefer freshly baked, more artisanal bread, while others like good, old-fashioned store-bought brands. All that really matters is that it's white bread you like and that it won't just disintegrate into a wet mess when it meets the tomato juice. If you're worried about a soggy tomato sandwich, pop the bread into the toaster — this isn't traditional, but it's accepted.

When prepping the tomato, make sure you choose a ripe one — vibrantly hued, fragrant, and firm but not hard — and slice it thick. Again, you don't need to add anything except for a good, flaky salt and black pepper. For the mayo, there's also a tiny bit of leeway on brands as long as it's real, but the preferred Southern selection is Duke's.

If you add anything else, you're venturing into other territory: Basil takes you into Caprese salad land, bacon into BLT-ville, and cheese or meat transfers you to deli sandwich city. Don't do yourself a disservice by distracting your tastebuds from the tomato, with the bread, mayo, and salt and pepper as its supporting cast. This Southern gem is as simple as that.

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Read the original article on Tasting Table.