Turkey and the Wolf's Creole tomato sandwich is a seasonal hit
Why it matters: Turkey and the Wolf has a Creole tomato sandwich special right now that's worth getting your hands on before the moment passes you by.
Zoom in: Creole tomato season technically runs from about May until the first freeze, according to Country Roads Magazine, but the bounty is at its most celebrated at midsummer.
(That might be thanks to the Creole Tomato Festival, which just took place in early June.)
The intrigue: There's technically no clear definition of what makes a Creole tomato, according to the LSU AgCenter.
Though the university put out a "Creole" tomato variety in 1969, growers in St. Bernard and Plaquemines parishes, who typically use the title, don't usually use that seed.
"Today, Creole has become a marketing term for any tomato grown in Louisiana," LSU says.
Dig in: At Turkey and the Wolf, the tomatoes that end up on its seasonal sandwich are sliced thick and layered on fat slices of Texas toast.
The juicy stack is laden with fresh basil leaves and dill, and when you take a bite, sunflower seeds ooze out on waves of Duke's mayonnaise.
Heaven.
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