Yes, I said….”Mater” and I feel perfectly okay about that. I’m from South Carolina…..it’s expected.
The standard ingredients for a typical tomato sandwich made anywhere in the Southeast region of the United States will include….. White bread, garden fresh-home grown tomatoes at room temperature, Duke’s mayonnaise, salt and pepper.
That is some good eatin’ right there. Oh….. the memories of having this for lunch during the summer months. (Big sigh). I haven’t had one of these yummy sandwiches in at least three years.
The only problem is…..tomato sandwiches made that way are not so healthy and come no where close to meeting the criteria for posting on my “clean eating” blog.
I had a Facebook conversation with a friend of mine a couple of weeks ago. This conversation spurred me on to see if there was any way possible to clean up a Mater sandwich and it still taste good. I wanted it to be very close to the sandwich made with Dukes mayo and white bread…..only healthier and cleaner.
This is a phenomenal undertaking because there is nothing like Duke’s. (You Southern girls know what I’m talking about.) I actually had my best friend Edie ship Duke’s Mayo to me when we lived in England. Sad, but true….. I couldn’t live without it back then.
Here is what my friend Charlie posted on Facebook and the conversation that followed:
(By the way… my friend Charlie is an awesome independent consultant for Pampered Chef, an amazing company that sells cookware, kitchen utensils, quality knives and beautiful serving pieces. Check out her site at: http://www.pamperedchef.biz/cookingwithcharlie)
Anyway…just talking about a good tomato sandwich got my creative juices flowing and I went to work.
First…. the bread:
This is Ezekiel 4:9 bread. It is a sprouted grain bread and made from freshly sprouted organically grown grains. There is a very large amount of protein in this bread and closely parallels the protein found in milk and eggs. There are 18 amino acids present in Ezekiel 4:9 bread. I keep this bread in the freezer because it will get moldy very quick. Know why? It’s real food…not processed, enriched and preserved to last two weeks like most store-bought bread.
Note: This is not a gluten free bread. I do not eat gluten due to how it makes my tummy feel, but if I did…. I would choose this bread. My husband Lee eats this bread and likes it “almost” as much as white bread. (Okay…that’s a little white lie, but I’m working on him.)
The next thing I needed for my healthy, clean sandwiches was…….”Maters” that are home grown and garden fresh.
I found some deliciously sweet heirloom tomatoes at my local produce market…. Good Earth Produce and Garden Center on Davis Road here in Augusta, GA. They are just lovely aren’t they?
Next on my ingredient list……the mayo.
Now, I know you are thinking, “How in the heck is she going to duplicate mayonnaise and it still be healthy and clean?” Well, I used something all together different for the base of my mayo. Goat Cheese. Yes, I know that goat cheese is dairy however, most of the time goat cheese is easier to digest for those folks that have a dairy intolerance. Plus…I only used about 1 1/2 ounces in my “goat cheese mayo” recipe. I also added some fresh crushed garlic and finely chopped fresh cilantro to the mayo as well. Oh so yummy!
My husband Lee was my taste tester and I’m pretty certain he liked these clean and healthy….. “Mater” sandwiches because…… he ate the whole plate! 🙂 I also made a sandwich for myself with Rudi’s multi-grain gluten free bread. Rudi’s is my favorite store bought gluten free bread. My gluten free sandwich was just as fabulous as Lee’s.
If you were born Southern and love a good tomato sandwich in the summertime….Or, if you are trying to clean up your diet and eat healthier…this super easy recipe is a good place to start. I hope you’ll give this “Mater” sandwich a try. You won’t be disappointed.
Happy Weekend my friends! 🙂
|Mater Sandwiches with Goat Cheese Mayo|| |
- 4-8 slices of Ezekiel 4:9 bread
- 2-3 assorted heirloom tomatoes (room temperature), sliced
- 1½ ounces of organic goat cheese
- 3 Tbsp. of unflavored, unsweetened almond milk
- 1-2 cloves of garlic, crushed
- 1 Tbsp. of finely chopped cilantro
- Sea salt (or Real Salt brand salt) and cracked black pepper to taste
- Slice the tomatoes and set aside.
- In a small bowl, break apart the goat cheese into crumbles. Add the almond milk to the bowl and whisk together until smooth.
- Add crushed garlic and chopped cilantro and whisk again until mixed well.
- On 4-8 slices of bread.... spread a layer of goat cheese mayo.
- Place tomato slices on one side of the bread and add salt and pepper to taste.
- Top the tomatoes with the second piece of bread
- Slice and serve immediately.