Heirloom Tomatoes
Plant these in your garden and your tomato crop will prosper. Each heirloom variety is genetically unique, so they’re more resistant to disease. You’ll enjoy sandwiches all summer.
Fresh-Baked Sandwich Bread
It all starts with a good tomato, but consider the bread. Dare we suggest something other than white bread? We used whole grain here. But what makes a sandwich great is your right to do whatever you want.
Alfalfa Sprouts
Tomatoes pack a lot of vitamin C, but for an even more nutritious sandwich, add vitamin-rich alfalfa sprouts, like the kind grown at Sunny Creek Farm in Tryon.
Jams and Spreads
Two recommendations: Carolina Table Salt’s bacon jam (below, left) and Open Season Foods’ Summer Sandwich Spread. You’ll never use mayo again.
Chive Blossoms
Chive blossoms will make your tomato sandwich about as beautiful as it can be. You can say the same for your garden, where they’ll thrive all summer.
Sandhills Peaches
You can’t go wrong with a peach. Don’t believe us? Slice one and layer it in a tomato sandwich, then we’ll talk. In the Sandhills, peaches are ready now. Take a trip.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
