A chef friend dropped off a batch of ripe heirloom tomatoes, so naturally the first thing I did was make a tomato sandwich with lots of Duke’s Mayo, salt, and pepper on toasted Buttermilk bread. A burst of summer in every bite.
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This chef sources the freshest produce. They’re so bright and meaty and sweet. As soon as I finished the sandwich, I halved one and drizzled it with olive oil, Maldon salt, and fresh black pepper and it tasted like running through a sprinkler on a scorching hot day.
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Wait wait wait wait where did you get Duke’s?!?!? I need to get some because it really isn’t the same without it.
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I got that restaurant industry hookup! It’s absolutely the gold standard mayo. Perfectly creamy, rich, and savory. It makes such a difference.
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That looks delicious.
If I accidentally say "scattered tomato sandwiches" in my upcoming live weathercast, we all now know why...
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