Truth be told, I'm not big on tomato sandwiches. If I'm eating tomatoes at home, chances are I'm slicing heirlooms (Sudduth's Strain Brandywine and Mortgage lifters my favorites) and dressing them with a splash of good red wine vinegar, olive oil, a turn or two on the pepper mill, Maldon salt, and a sprinkling of herbs including tarragon and chives most essentially. Maybe a little hard sheep's milk cheese. I'll also just slice them and eat them as is. Were I to make a tomato sandwich, it would involve a soft white bread, good homemade mayonnaise (or Duke's in a pinch,) and a little black pepper. No Need to get fancy. My favorite sandwich which uses tomato is of course a BLT and I'll take my home made Big Jones bacon, cut thick and pan-fried so it's crisp around the edges but still creamy and chewy in the center, toasted whole grain bread, thick slices of tomato, and home-grown leaf lettuce with lots of good mayonnaise.