Comments on: A Bountiful Kitchen: Cooking Inn Style with Local, Sustainable Foods (Recipe: Big Mill B&B’s Farmhouse Tomato Sandwich)

By: donna

donna — Tue, 28 Jul 2009 11:56:03 +0000

Simplicity at its best.. looks so delicious!

By: Hélène

Hélène — Tue, 28 Jul 2009 03:21:50 +0000

When I was young we had a beautiful garden and one of my favorite snack was fresh tomatoes sandwichs. Nothing can beat this. Great pics!

By: Miss High Heels

Miss High Heels — Tue, 28 Jul 2009 03:11:47 +0000

The colour of those tomatoes is just fantastic! Great shots and a great look sandwich. Nothing beats a homegrown tomato. Sliced, sprinkled lightly with salt and eaten with toasted rye bread is my idea of a perfect breakfast.

By: Kristen

Kristen — Tue, 28 Jul 2009 01:04:41 +0000

We didn’t grow tomatoes this year and after seeing this post, I wish I would have. That is one perfect sandwich!
The first tomato of the season always gets hoarded by me, sliced and sprinkled with a little salt. YUM!

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Mon, 27 Jul 2009 22:57:59 +0000

My favorite way has always been on a sandwich with mayo, but I also like eating them straight from the garden, warm, with a bit of crunchy sea salt.

By: Julie

Julie — Sun, 26 Jul 2009 22:03:59 +0000

Another great addition is green olives. Chop up the tomatoes, olives and stir in mayo. Spread on toasted Wonderbread! This was my grandmother’s recipe. She said she served this sandwiches at tea parties with her friends in the 1920s.

By: PeddlePusher

PeddlePusher — Sun, 26 Jul 2009 17:27:09 +0000

Absolutely yummy!