Tomato Sandwich (Printable Version)
Ripe tomatoes, creamy mayo, and fresh basil layered between soft bread for a satisfying light meal.
# What You Need:
→ Bread
01 - 4 slices fresh sandwich bread (white, whole wheat, or sourdough)
→ Spread
02 - 2 tablespoons mayonnaise (or vegan mayo)
→ Vegetables
03 - 2 large ripe tomatoes, thinly sliced
04 - 6–8 fresh basil leaves (optional)
→ Seasonings
05 - 1/4 teaspoon kosher salt
06 - 1/8 teaspoon freshly ground black pepper
# How To Make It:
01 - Lay out the bread slices on a clean cutting board or flat surface.
02 - Spread mayonnaise evenly on one side of each bread slice using a butter knife or spreader.
03 - Arrange the thinly sliced tomatoes on two of the bread slices, slightly overlapping each piece for even coverage.
04 - Sprinkle the tomato slices evenly with kosher salt and freshly ground black pepper.
05 - Tuck fresh basil leaves over the seasoned tomatoes for added brightness and flavor, if desired.
06 - Place the remaining bread slices on top, mayonnaise side facing down, and gently press each sandwich together.
07 - Cut each sandwich in half using a bread knife and serve immediately for optimal texture and freshness.
# Helpful Hints:
01 -
- It takes less than ten minutes from fridge to plate, which means you are never more than one good tomato away from happiness.
- The contrast of creamy mayo against a juicy ripe tomato on soft bread is the kind of simple pleasure no fancy meal can beat.
02 -
- Salt your tomatoes right before assembling, not before, or you will end up with a puddle of juice and sad wet bread.
- A tomato that is slightly overripe is actually ideal here because its sweetness deepens and its texture becomes almost buttery.
03 -
- Refrigerating tomatoes kills their flavor, so store them on the counter and use them within a few days of peak ripeness for the best sandwich.
- A pinch of flaky sea salt on top right before you close the sandwich adds a subtle crunch that will make people ask what your secret is.