Buzz
I'm not the best gardener, but somehow I managed to grow a bunch of tiny tomatoes. They’re ripening right now, but they’re just not big enough for slicing. This is a bit disappointing because sliced tomatoes are essential for my favorite sandwich – the classic tomato sandwich, which is just mayo, tomatoes, salt, and pepper, and that’s all.
Typically, when I have an abundance of tomatoes, I grate them to make tiny tomato toast. It's tasty, but even with a spread of labneh or cottage cheese, it's not as satisfying as a fried-egg breakfast sandwich. So, I decided to merge the two by grating some of my flavorful little tomatoes onto my fried egg and cheese.
It’s pretty much the ideal combination.
To prepare this sandwich, toast two slices of white bread. Remove one slice and place a slice of cheese—either sharp cheddar or white American—on the other. Broil the cheese until it’s bubbly and golden, then spread a generous layer of mayo on the uncheesed slice.
Pick up a small tomato by the stem and grate it directly onto the broiled cheese (this helps prevent the juices from soaking into the bread). A box grater works best, especially with the side that has the largest holes. Grate until all the juicy gel, seeds, and flesh have been added to the toast, then throw the small piece of skin on top too. Add your favorite egg onto the mayo side and season everything with salt and pepper.
The raw, fresh tomato pulp acts a bit like both jam and a condiment. It has the tanginess of ketchup but with a lighter, juicier sweetness, and the umami you’d expect from a perfectly ripe summer tomato. It’s just incredibly delicious.
Can you add bacon? Absolutely, my friends, but I recommend trying it without first. A tomato, egg, and cheese (TEC?) sandwich is a simple, delightful summer treat—one best enjoyed without the extra distraction of cured meat (at least for the first time).
