Tomato Sandwich

Tomato sandwiches have been my staple lunch (and sometimes supper) for the past couple weeks. Here's how we do it in the South.
I like a good, soft whole wheat bread for tomato sandwiches. For other things a crusty bread is okay, but not for this. I have a nice, ripe, homegrown tomato ready to go. I like to peel mine and you can see I have my trusty Global serrated knife there for that job and for slicing.
Dukes brand mayonnaise is a must. No substitutions. None. Ever.
Here we are all piled up. Mayo on both slices of bread. Sprinkle with salt and pepper and you're ready to go. Better get a napkin.