Tomato Sandwich (Print Version)
Ripe tomatoes and creamy mayo on fresh bread make a quick, satisfying meal.
# Ingredient List:
→ Bread & Base
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 to 8 fresh basil leaves
→ Seasonings
05 - 1/4 teaspoon kosher salt
06 - 1/8 teaspoon freshly ground black pepper
# Directions:
01 - Lay out the bread slices on a clean cutting board or flat surface.
02 - Spread the mayonnaise evenly on one side of each bread slice.
03 - Arrange the tomato slices on two of the bread slices, slightly overlapping to fit.
04 - Sprinkle the sliced tomatoes with kosher salt and freshly ground black pepper.
05 - Place fresh basil leaves on top of the seasoned tomatoes for extra aroma.
06 - Top with the remaining bread slices, mayonnaise side down, to close the sandwiches.
07 - Gently press down on the sandwiches and slice each in half before serving immediately.
# Expert Advice:
01 -
- It turns the absolute freshest tomatoes into a legitimate main event.
- The combination of creamy mayo and pepper on crisp bread is simple perfection.
02 -
- Never put salted tomatoes directly onto the bread without the mayo barrier first.
- Slicing the tomatoes very thinly prevents the whole tomato from sliding out when you take a bite.
03 -
- Let the tomatoes sit at room temperature for an hour before slicing.
- Use a serrated knife to saw through the crust without squishing the fillings.