My husband introduced me to this tasty sandwich. His parent's neighbor used to make them to use some of the tomatoes he got from his garden. I was not sure how I'd like the combination, but after trying this sandwich .... I was hooked after the first taste. This has become one of my favorite summertime meals served with fresh corn-on-the-cob from the local farm stand. A real taste of Summer!
1Melt 1 tablespoon of the butter in a 10-inch non-stick skillet over medium high heat. meanwhile, break the eggs into a small bowl. Add the milk and beat for 1 minute. Pour into prepared skillet, cover and let cook until done, checking often and flipping once. Omelet should be slightly browned on each side. Set aside.
2Spread the remaining butter on two of the bread slices. Place face up on serving plate. Spread salad dressing (or mayo) on other two slices of bread and place face up on plate.
3Cut omelet to fit bread slices. Place omelet pieces on top of buttered bread slice.
4Top each with 2 or three slices of tomato.
5Then add the onion slices. Add salt and pepper to taste.
6Top with salad dressing coated bread slice (face down). Cut in half, if desired.
7Makes 2 sandwiches. (Hint: I used CandyApple onions -pictured here- since they are now in season, usually in July. Also, try making the omelet with rendered bacon fat. That just takes it to the "next level"!!!)