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Tomato Sandwich with Dill Pickle Mayo

JL;DR SUMMARY Leah Koenig introduces a new twist on the classic tomato sandwich by incorporating Ashkenazi influences. A way out west there was a fella, fella I want to tell you about, fella by the name of Jeff Lebowski. At least, that was the handle his lovin' parents gave him, but he never had much use for it himself. This Lebowski, he called himself the Dude. Now, Dude, that's a name no one would self-apply where I come from. But then, there was a lot about the Dude that didn't make a whole lot of sense to me. And a lot about where he lived, likewise. But then again, maybe that's why I found the place s'durned innarestin'.

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Tags

Jewish CultureAshkenazi CuisineLeah KoenigSourdough BreadTomato SandwichDill Pickle MayoLacto Fermented PicklesVinegar Brined PicklesSouthern American FlavorsPickle Primer

Places mentioned

New York, United States
"The half and full-sour pickles (named for how long they are allowed to ferment) peddled by our Ashkenazi ancestors on the Lower East Side were lacto-fermented."
Princeton, New Jersey, United States
"Jesse Jenkins, who is a leading climate modeler and a professor at Princeton University, where he runs the Princeton ZERO Lab,"
Gaza, Palestinian Territories
"Support World Central Kitchen in their ongoing work to provide food relief to communities in dire need, including in Gaza."

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Cairo Item ID 58015
Cairo Source ID 37
Retrieved 2025-07-30 05:30:36 UTC
Curated 2025-07-30 08:31:23 UTC