I’ve been into fresh vegetable crudités all summer long, and I love creating a centerpiece of fresh vegetables and allowing guests to create their own salads.  Foods that can be easily eaten without utensils like sandwiches, grilled kebobs, fresh sliced melon, and fruit skewers are always a hit. There’s simply nothing better than a juicy, ripe tomato sandwich— and I’ve shared my secret to making the best tomato sandwich below!

Do you want to know my secret to make the absolute best tomato sandwich? 

First, you need plenty of ripe tomatoes, and never store your tomatoes in the refrigerator because it ruins their flavor.  I keep mine on the kitchen counter, lovingly checking on them and turning each day to rotate them while they ripen in anticipation of using them! Line a jelly roll pan with paper towels, slice the tomatoes, and arrange on the tray, generously sprinkling with fresh sea salt. Then, place more paper towels on top, and place another jelly roll pan over them and place them in the refrigerator overnight. This will draw out the flavor and reduce the juices. To make the sandwiches, use a regular loaf of white bread, like Wonder Bread, and use a biscuit cutter or a round glass to stamp out bread rounds.  Generously apply a dollop of mayonnaise- and Dukes, really, really is the best!  Add a slice of the prepared tomato and top with some basil and another bread round.  You’ll be lucky if you even make it to get them outside because when I make these, I have to do it when no one is around, otherwise they never get to the serving tray and get eaten as soon as I can make them! 

Fresh brewed iced tea, fresh squeezed lemonade or limeade, and a few sprigs of mint or basil and you have all the makings for summertime cocktails adding a little vodka or bourbon to the mix.

 Garden lunches are all about last-minute easy entertaining, fun, laughter, and spending time with friends and loved ones.

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