Turkey and the Wolf's Creole tomato sandwich is a seasonal hit

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.

If you go: Look for a sign near the cash register advertising the tomato sandwich to see if it's available during your visit.

Fun fact: Turkey and the Wolf recently opened its first location outside New Orleans at at The Venetian Resort in Las Vegas, according to Eater.