ritual sandwiches

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(forgot my parenthesis

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I have been converted to the joys of the classic Southern tomato sandwich, although I cheat a little — canonically it's supposed to be on store-bought white bread, but I will make it with whatever bread we have. The key obviously is having good, big, ripe tomatoes, sliced and with a little salt and pepper sprinkled on them. Then it's just your favorite mayo, and you're good to go.

So classic. Sometimes I go rogue and add some very finely grated onion to it as well.

At youth hostels in the Netherlands (most likely it was) they served rye bread made from grains I think as opposed to flour and sliced cheese for breakfast; they were laid out in layered lines on a tray. On a school trip in junior high or high school, the economy hotel(?) reserved for us in Paris served airy somewhat insubstantial (as compared to crumb obsessed Brooklyn) baguettes with jam; they were sliced into a length as long as your forearm at that age and heaped in a basket. (Both very good!) I think tomato tartines on whole grain rye bread from those dark dense square loaves would be fabulous without any seasoning or condiments.

https://www.youtube.com/watch?v=tBcTr0s3Mh8