When we talk about sandwich construction, we often talk about the problems that can be created by the moisture released by tomatoes. It can make layers of the sandwich slippery, causing ingredients to slide out the back mid-bite, and it can turn other ingredients soggy. Behold the new non-leak tomato (below left), an invention from across the pond sent to us by Kieran:

I admire any effort to find new and better ways to eat. And this invention seems harmless enough, it's basically a variation on a beefsteak tomato, which is generally the best tomato for sandwiches. But the fact is, the juice is part of what makes a tomato a tomato. To remove the juice is to remove part of what makes tomatoes great. I think one must learn to work WITH the juice. What do you think? /dan