My 'mater sammich isn't the iconic American one of white bread, mayo, and tomatoes.

I prefer dense thin slices of German landbrot (or bauernbrot - both are a sourdough wheat/rye bread that is gently tangy with a dense sponge and chewy caramelized crust giving a great mouthfeel), with rich, full fat European butter scraped across the bread. This is topped with sun-warmed, freshly picked tomatoes, sliced thin and sprinkled with a bit of salt and ground celery seed.

It is an open-faced sammich because I don't want the bread and butter to over-power the tomatoes.

Sometimes, for variety, I toast the bread and top the tomatoes with a sprinkle of basil, but it's always open-faced with the tomatoes the jewel of the sammich.

Towards the end of 'mater season, I may have my 'mater sammich made of rice crisps, butter, and 'mater slices, or even on leaves of crunchy Romaine lettuce.

How do you eat your 'mater sammich?

From:
Anonymous
OpenID
Identity URL: 
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.
.

Profile

talon: (Default)
talon
Powered by Dreamwidth Studios

Style Credit

Expand Cut Tags

No cut tags