Vicksburg Tomato Sandwiches

 

 

 

Photo by Brenda Gantt 

Obtained from a Vicksburg Regional Cookbook.  

WHILE A SILVER PLATTER OF TINY TOMATO SANDWICHES has always been popular at cocktail parties and teas all over the South when summer tomatoes are at their peak, in Mississippi the “Vicksburg Tomato Sandwich” is deemed such a special delicacy that it actually takes on important social significance. There is a right and wrong way to make a Vicksburg tomato sandwich, and here’s the right way in the actual words of one very fastidious hostess.

She then adds, "If you don't serve tomato sandwiches at cocktail parties and gracious teas in Vicksburg during the summertime, you will be "discussed." 

 

INGREDIENTS:

 Fresh white bread (no trace of crusts)

 Real mayonnaise

 Perfectly ripened tomato (not refrigerated and with the skin removed)

 Salt and pepper

 Optional: Pinch of minced garlic or sprinkling of curry powder

 

Directions: 

"You take a small, round cookie cutter and cut rounds of fresh white bread (no trace of crust). These you spread liberally with real mayonnaise. Then you slice very thinly a perfectly ripened tomato (not refrigerated and with the skin removed) the exact same size as the rounds of bread, and carefully drain the slices between paper towels so the don't get runny and make the sandwich soggy. Place a slice of tomato evenly on each round of bread, salt and pepper the slices to taste, and, if you like being a little creative, you might add a pinch of minced garlic or, if you're very daring, even a sprinkling of curry powder. 

Serve the tomato sandwiches on a polished silver plate.