VICKSBURG TOMATO SANDWICHES

I call these “Tomato Sandwiches with a Pedigree” because they are fancied up and served without the crust. Pick a good tomato and peel it or not, then slice into rounds, and place on paper towels to drain. Blot tomatoes with more paper towels to remove the moisture (very important). Chop a little fresh basil and sprinkle it on the tomatoes along with some salt and freshly ground black pepper. With a large biscuit cutter, take two slices of white bread and cut each one into rounds to fit the tomato slices. Spread one side of each circle of bread with good quality mayonnaise such as Hellman’s (or better still, homemade) and don’t be skimpy. Insert a tomato slice, top with the remaining bread, then sprinkle paprika lightly over the top. Take one bite and you’ll agree there’s nothing finer than a tomato sandwich. Make as many as your heart desires.