Tracing the lines down the slats of my kitchen table, sketching over the saw marks with my fingertips. This table gives life in a way, serving as a place to feed family, friends and myself; it’s a safe haven. It’s where we are restored and fortified, empowering us to face the world again.
I’m not a professional chef, but I am a professional eater, a home cook. The story of a home cook is rooted in where we come from, the lives we’ve lived, and the mouths we feed. My favorite cookbooks are written by home cooks. They are the ones that weave stories together; stories strung along about the lives of recipes, succession of meals, characters revealed around the table. My book is a story of the culture I hold dear, but more importantly, it’s a collection of what I eat every day.
If you’ve had a marvelous tomato sandwich, then you will understand why I’m sharing this recipe from my book. Honestly, a tomato sandwich done right can be one of the most wonderful things in life. It’s simple yet deeply satisfying. Also, this is one of the handful of recipes that helped sustain me while spending countless hours writing and editing my cookbook. It never failed me, and no matter how busy I was, I knew in my kitchen I had the basics; bread, mayonnaise, Tabasco, bacon in my freezer and tomatoes on my countertop. There is such security in knowing I have everything I need to make a juicy and crispy tomato bacon sandwich.
I spent the first two years in my new house without a kitchen table. I couldn’t quite find the right one until I spotted this beautiful reclaimed wood table from Arhaus. It is elegant, sturdy, and full of character. I love how it had a life before it graced our dining room. The kitchen table is something precious to me. It’s one of those things like my skillets, silver, pearls and china I will pass on. This table will see many years of candlelit dinners ending in nights of empty bourbon glasses and caramel wrappers, brunches with antique vases spread about the table filled with blushing blooms, vanilla scented doughnuts, blackberries, chicory café au lait, and late lunches spent over bowls of chicken and sausage gumbo and spicy skillet fried okra. All the while, I’ll be engraving my own stories around the table, the heart of my home.
Tomato & Bacon Sandwich with Chipotle Mayonnaise
This recipe is a grown-up version of my childhood go-to sandwich. If done correctly, a tomato sandwich can be one of the greatest pleasures in life. Since this recipe is simple and requires few ingredients, quality is key, so try to buy the best bread, tomatoes, and bacon that you can.
2 slices thick-cut bacon
2 slices of your favorite bread (I love sourdough or a crusty baguette.)
Chipotle Mayonnaise (recipe follows)
2 slices tomato (1/2 to 3⁄4 inch thick)
In a medium skillet, fry the bacon over medium-low heat until crispy. Drain the bacon on a plate lined with a paper towel. Place the skillet back on the heat and toast up both sides of the bread in the bacon renderings until golden brown.
Spread a layer of the chipotle mayonnaise over one side of each piece of toast. Lay the slices of bacon on top of the mayonnaise. Lightly press down on the bacon, helping it adhere to the mayonnaise. Lay the tomato slices on top of the bacon. Crown the sandwich with the remaining piece of mayonnaise-slathered toast. Press down on the sandwich and cut on the diagonal. This sandwich is best enjoyed standing over the kitchen sink.
Makes 1⁄4 cup
1⁄4 cup mayonnaise
Several dashes of Tabasco chipotle pepper sauce
In a measuring cup, combine the mayonnaise and chipotle pepper sauce. Any leftover mayonnaise can be stored in the refrigerator for another use.