Best tomato sandwich

• 1 Brandywine* tomato
• Good white sandwich bread (such as English Toasting Bread or Sandwich White, from The Fresh Market's bakery department), sliced
• Duke's mayonnaise (full-fat only)

Slice the tomato about 1/3 inch thick, draining any seeds and excess gel.  Take the sliced bread and spread one side of each slice with the mayonnaise, using about a tablespoon for every two slices of bread.  Arrange tomato slices to cover the bread and assemble into sandwiches.  Slice into halves or quarters and eat immediately.

Three or four of these will serve as an excellent lunch and leave you in a good mood for the rest of the day.

*Brandywines are available from one dealer in the far southeast corner of the State Farmers Market.  They are in the back of his stand, behind the German Johnson tomatoes.