Right around late August is the best time to make heirloom tomato toast in my opinion. As a professional chef of over thirty years, I’ve learned that picking products at their peak of ripeness really depends on where you live, but for heirloom tomatoes its almost always in the fall.
Almost as much of a fad as the ubiquitous avocado toast in Southern Cali, the heirloom tomato toast with mayonnaise has not only been a hundred-year fad in the American south, but a seasonal staple. I know I lived many years down south and became a tomato toast specialist.
The relatively new avocado toast may want to think about getting together with the old school heirloom tomato toast of the south. Although this time I got these garden grown heirloom ‘maters together with some locally grown Washington state sour tsunami hemp greens from America’s first licensed hemp farm growing hemp as a salad green.
I’m very proud to be involved with the farm that put the first licensed hemp greens on the American market for chefs, restaurants and juice bars to utilize. The farm is owned by a close friend and has these protein dense hemp greens ready to ship around the country at a moment’s notice, to satisfy all your tomato toast needs.
I sprinkle the sliced heirloom tomatoes with some local sea salt flakes from the coast or Oregon and a few green coriander seeds from my garden. I then slather the toasted sourdough with smoky bacon fat mayonnaise- in true heirloom tomato toast fashion that is.
The bacon fat mayo is super simple and downright stupid good, try it on your favorite tomato + mayo sandwich next heirloom tomato season.
Prep time: 15 minutes
Wait time: 20 minutes
Yield: 5 toasts
Total THC/CBD: depends on the potency of the products used
Status: downright delicious
medium stainless-steel mixing bowl, whisk, chef’s knife, cutting board, food processor, serrated knife, serving platter or plates
- 5 slices artisan sourdough bread (¾ inch thick)
- 3-4 medium misc. heirloom tomatoes
- ½ – 1 cup smoky bacon fat mayo
- 1 ½ cups fresh young cannabis or hemp leaves
- 1 tbsp jacobsen sea salt flakes
- 1 tsp fresh cracked pepper
- 2 tsp fresh green coriander seeds
- smoky bacon fat mayo
- ½ cup of cannabis infused applewood smoked bacon fat (at room temp) (made in the mb2e by magical butter)
- 1 tbsp chipotle adobo (contents of the can pureed smooth)
- 1 ½ cups of mayonnaise (dukes mayonnaise if you can find it, if not you are going to hellmann)
- 6 drops fairwinds cannabis thc sriracha
- 2 drops of true terpenes limonene
- ½ cup bacon bits (very small + crispy)
How to Make it
For the mayo-
Put all the ingredients in the bowl of a food processor and mix well. add a ¼ cup of super crispy bacon bits to the mayo. mix well, place the mayo into an airtight container, refrigerate. use liberally…
To assemble the toasts-
Toast the bread slices to your liking. slice the heirloom tomatoes as thick as you’d like them. slather each piece of the toasted sourdough bread with as much smoky bacon fat mayo as you’d like. then sprinkle a nice amount of hemp greens on each toast. top the greens with three or four various sized tomato slices on each toast. season each toast with salt and pepper. garnish each toast with a sprinkle of fresh green coriander seeds. serve and enjoy with udder delight…
Equipment + The Source
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