Campari Tomato Sandwiches

Photo provided by Jane HarmonRound, open-faced tomato sandwiches, called Campari Tomatoes, and Creole pecan pralines based on the late U.S. Sen. Allen Ellender's recipe are the most requested items on The Baton Rouge Chef's menu, owner Jane Hall Harmon says.

Jane Hall harmon

Makes approximately 40 little open-face sandwiches. Recipe is from Jane Hall Harmon, who says, “For parties I make four per guest and pass on 10-inch silver trays garnished with three or four stems of basil from the garden, tied with natural raffia.”

1 loaf sliced white bread (about 20 slices), at least 2 days old

12 to 14 small Campari tomatoes

Hellman’s Mayonnaise

Salt and black pepper

1. Using a wood-cutting board and a biscuit cutter, make two circles of bread per slice. Keep bread rounds in bread wrapper sealed tight until ready to make sandwiches.

2. Slice tomatoes (three slices per tomato) and drain both sides on paper towels.

3. Cover bread round with mayonnaise, place a tomato slice on top, and sprinkle with salt and a liberal amount of black pepper.