Friday, March 11, 2016

The Southern 'Mater Sammich

Many years ago, back in the west where I grew up, a friend introduced my wife and I to the Southern Tomato Sandwich.  He was absolutely amazed that we had never had one.  (Colorado is not known for its tomato sandwiches.)  He worked feverishly to produce the two and watched us as we bit into them. I can only call his expression one of rapt anticipation.  

For the uninitiated, the South is known for all kinds of special food:  Southern Fried Chicken, Southern Barbecue, Fried Okra, Grits and yes, the Southern Tomato Sandwich (or 'Mater Sammich, one might say.) That day many years ago introduced me to this phenomenon, and to be honest, I enjoyed it; but when I recently took to the internet to find a picture for this blog entry, my heart fairly skipped a beat.   

It appears that there is no real consensus as to the makings of said Southern 'Mater Sammich.  I found inclusions of Italian spices, onions, and all manner of bread treatments just to name a few.  I suppose, to compare, it's like any good thing you find and enjoy, everyone has their own take.  

My take?  Bread, Mayo, Tomatoes, touch of salt.  A Southern Tomato Sammich.  If you add onions, then I'd expect you call it a Southern Tomato and Onion Sammich. If you like pickles  on yours, then I'd expect you'd call it a Southern Tomato and Pickles Sammich.  You want Italian Spices?  I will refrain from mentioning how I feel about that.  

My simple recipe for a 'Mater Sammich is as follows:
2 slices of bread (Regular white sandwich bread is preferred, but whole wheat is ok.)
2 slices of tomato (more may be needed to fill the sandwich, also ok.)
Touch of salt.

The best clue here is to use big beefsteak tomatoes.  2 slices, and slice them thick, about a quarter of an inch at least.  Then, cut the slices in half so that you have 4 half moon pieces.  Prepare the bread by spreading Mayonnaise edge to edge on both slices. (Again, my own enjoyment means that I use a WHIPPED, spreadable salad dressing rather than mayonnaise and it's a MIRACLE that I don't mention the name here.)
Incredible Life Like Simulation!

The true secret to the sammich is to lay the tomatoes so that the straight edges of the cut slices align with the outer edge of the bread.  All four rounded edges meet and overlap at the center.  (This means tomato in every bite!)  Sprinkle with just a touch of salt and put the top slice on.

My daughter will tell you that the finished sammich should be cut diagonally, corner to corner, but I prefer to cut it in half, side to side. (Cutting a Mater Sammich top to bottom is only for reprobates, heathens and surly dead-beat ne'er do wells.)

There you have it.  You can, of course add anything you want to your 'Mater Sammich; pickles, onions and  yes, even Italian spices.  It don't make no never mind to me, just don't ask me to eat one.

When it comes to my partaking of Southern 'Mater Sammiches, I am a purist.

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