I was re-watching an episode on PBS with Chef Vivian Howard. Her understated, real North Carolina charm is addictive to watch, but we became kindred spirits when she talked about the soft spot she has for the tomato sandwich, on plain white bread, that she ate growing up as a kid. 

I used to eat tomatoes sprinkled with a little bit of salt growing up. It wasn't the Korean side that so strongly represents who I am today. It's the other half of me that's southern, now faint as I've grown up into a Northwest adult. But. I still can't pass up a humble tomato sandwich. 

Fresh Tomato Sandwiches

Ingredients
4 slices white bread
2 fist-sized Purple Cherokee tomatoes
As much mayo as you want
Sprinkle of salt

Steps
1. Core and slice tomatoes about a ¼" in width.
2. Slather on as much mayo as you'd like on both slices of bread.
3. Sprinkle on salt on the top layer of the tomatoes.