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THE TOMATO

Feast on this delicious recipe from Turkey and the Wolf,
a fun and flavorful cookbook from New Orleans
chef Mason Hereford, featuring irreverent takes on
Southern food.

Makes 4
6 tbsp. unsalted butter,
room-temp so it’s mayo-soft
Get a well-
8 thick slices white bread, seasoned cast-
preferably 1 inch thick iron skillet or
griddle good
½ cup mayo (Duke’s or bust),
and hot over
or more if you like
medium heat.
1 cup roasted salted hulled
sunflower seeds Swipe the butter on each side of the bread and toast in batches in the skillet until both sides are
golden brown, 1 to 2 minutes per side. When they’re done, move them to a rack or stand them up
1 tbsp. kosher salt
so they lean against each other to keep from getting soggy.
(Diamond Crystal or about
half as much Morton) Spread the mayo evenly on one side of each slice of bread, consider adding more because toma-
Freshly ground black pepper toes love mayo, then sprinkle the sunflower seeds on dour of the slices.
2 lbs. juicy, ripe tomatoes, cored
Sprinkle the salt and lots of pepper on both sides of the tomato slices, then pole them on the bread
and cut across into ½ inch slices
slices that have sunflower seeds.
Big ol’ handful of basil leaves
Handful of picked dill Top the tomatoes with the herbs (it’s a lot, so just try your best to tuck them in there and don’t sweat
it if they fall onto the plate). Squeeze on every last drop of juice from the lemons.
2 juicy lemons, halved
Top with the rest of the bread. Cut it in half if you want. Instagram it, and tag your mom. Eat.

NEW ORLEANS

I am New Orleans. Famous for floor-to-ceiling French doors, lacy wrought-iron fences, delicious food,
and endless music, everyone’s welcome in New Orleans. Why don’t you come see me some time.
504-566-5011 | NewOrleans.com

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