Tomato Sandwiches

     I had a tomato sandwich for breakfast this morning.  The tomato was probably the last locally grown one that I'll get my hands on this year.  I like my damater sandwiches on toasted white bread with mayonnaise and a sprinkling of salt and pepper.  So, how do other people prepare their tomato sandwiches?  There must be all sorts of twists on the basic recipe.  I wondered just how complicated some culinary artist might make this simple fare.
     First of all, let me say that any sort of meat is forbidden in a tomato sandwich.  The introduction of meat makes the sandwich a meat sandwich that has been garnished with tomato, not the other way around.  A bacon, lettuce, and tomato sandwich is a BLT, not a tomato sandwich.  The same goes for cheese.  If you slip in a layer of mozzarella, it becomes a caprese sandwich.  Finally,  tomato sandwiches are made with raw tomatoes.  Broiled tomatoes should not be served on bread.
     One variation on the mater sammich would be to switch out the mayonnaise for Miracle Whip.  Mircle Whippers seem to like their bread untoasted.
     Another recipe calls for rubbing crushed garlic on toasted bread before adding the mayo and tomato.  Finish it off with some raw onion slivers.
     Yet another version adds basil leaves and balsamic vinegar to the basic recipe.  I think this one might be further enhanced by a sprinkle of Italian seasoning.
     Perhaps the most appetizing rendition of the to-mah-to sandwich is to add some avocado slices.  Avocado improves everything.
     No matter what you call them, whether simple or all gussied up,  the sandwiches of summer are off the menu until next year, and I can hardy wait for tomato season to begin again.