Mater Sandwich
August 14, 2007 by hookedonstring
I don’t know how this sandwich originated. I learned how to make it from my Mom when I was young. It must be one of those Pennsylvania recipes since that’s where my folks are from. To me this sandwich is a year round thing, but in the summer when the tomatoes are as “big as ya head” and so ripe and homegrown-lip smackin’-good…… it’s a winner hands down.
Mater Sandwich
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2-3 tomato slices, as thick as you want or as many as you want
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1-2 slices of vadalia onions or regular onions, as many as you want or none if you prefer
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2 slices of bread, toasted. Best is to toast them right then so when you put butter on each slice it melts
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spreadable butter or margarine of your choice
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salt & pepper to taste
Toast your slices of bread as normal. Spread your butter or margarine over both slices. Take your sliced tomatoes and sliced onions (again if you don’t like onions you can omit them) and place them on one of the toast. Salt & Pepper to taste and then place the other piece of toast on top. Enjoy!
Variations: You could also add to this sandwich a couple of slices of bacon left over from breakfast &/or add 1-2 leafs of crisp lettuce.
