Elbow-lick tomato sandwich from Deep Run Roots: Stories and Recipes from My Corner of the South (page 262) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DKennedy on February 20, 2017

    Episode 5, season 1 This is the tomato sandwich recipe she made famous on the show. The version on the show was served on a house made bread (they later discontinued serving this at the restaurant) but it basically looked like a giant bagel and she cut wedges out of it to serve. It made for a beautiful presentation, with different colored heirlooms peeking out and the runny corn dressing.

  • SheilaS on February 10, 2017

    I don’t have a grill or smoker so I rigged up a stove-top smoker http://www.saveur.com/article/Video/VIDEO-How-to-Make-a-Stovetop-Smoker to smoke the corn for the smoked corn mayo. Great smoky flavor – it’s worth making on its own. I used the leftover mayo to make chicken salad, on other sandwiches, as a dipping sauce for shrimp fritters and raw veggies. Don’t leave the pickled onions out of the sandwich, they add a great punch!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.