Give Tomato Sandwiches An Easy Flavor Boost With A Sprinkle Of This Greek Seasoning

During peak tomato season, all you need are the titular toms to create a superior sandwich. Well, said fruit, plus just the right bread, a bit of mayo, and a dash of salt and pepper. But that's still a relative few ingredients to make the best tomato sandwich of your life. That tasty seasonal peak, however, only comes once a year, and sometimes you'll find yourself buying less ideal tomatoes out of season. You might even just want to introduce some novel flavor to the otherwise perfect preparation at other moments. And Cavender's Greek seasoning is terrific for either occasion.

Cavender's Greek seasoning's precise formula is, like a lot of favorite store-bought blends, semi-secret. It lists just the expected salt and pepper, plus cornstarch, garlic, monosodium glutamate, oregano, parsley, the somewhat opaque "flavor base seasoning," and the totally mysterious "five other spices" on its familiar yellow and white label. The combination does taste like what many people would describe as at least vaguely Mediterranean; an essence already known to complement tomatoes of almost any quality. Broken down further, the salt and pepper that you would have used anyway, the always welcome aromatic allium, the MSG that further boosts the botanical's own, and the dried green herbs are some of the items that you might consider for your tomato sandwiches all on their own. And they're even better together, sprinkled right on the tomatoes, stirred into the mayo, or added however you prefer to season your sandwiches.

A few shakes of Cavender's are all it takes to introduce a little bit of zesty pep to your tomato sandwich. But you can lean in even further when you hold the mayo. Using tzatziki as your sandwich spread, instead, is one more way to add a taste of Greece to your tomato sandwiches. And adding the Cavender's right into the tzatziki will give you the best flavor distribution.

A basic tzatziki recipe is going to call for some combination of strained yogurt, chopped cucumber, and minced garlic, at least. Some will add a little more to the lineup, but you can stop with tzatziki's big three when you're planning to stir in the Cavender's, with one caveat. The company also makes a salt-free Greek seasoning, so, if that's what you're working with, you might want to introduce a pinch of the mineral or two to taste. "To taste" is actually the operative instruction for the whole tzatziki bowl. Once you've blended your base, start with a couple of tablespoons of Cavender's, and increase as desired for even more of its signature, somewhat clandestine, finish. You'll then use the Cavender's-enhanced tzatziki the same way you'd use the mayo or any other tomato sandwich spread, but with a big Greek flavor flair.