Don't Let Summer Go By Without a Classic Tomato Sandwich (2024)

Tips for a great tomato sandwich

There are a few tips to take your tomato sandwich from good to great! Here are a few tips:

• Toast the bread first. Toasting the bread in a skillet with olive oil helps to season the bread and make a crunchy, contrasting texture. This is essential, in our opinion! (Otherwise, the bread is a little too squishy.)
• Use the herb mayo (aioli). Making tarragon aioli or basil aioli really steps up this sandwich! It’s not required, but it adds a good amount of herbaceous flavor.
• Liberally season the tomatoes. Always season the tomatoes with salt and pepper before adding them to a tomato sandwich.

Also, remember to always eat a tomato sandwich with a napkin! They’re pretty messy—intentionally!

Variations and additions

Personally we love adding to our tomato sandwiches to give them a little more texture! Here are a few ways to mix up this sandwich:

• Bacon and lettuce for a classic BLT (substitute tempeh bacon, coconut bacon or shiitake bacon for vegan)
• Peanut butter instead of mayo (like my grandfather!)
• Eggs, like sunny side up eggs, over easy eggs, over medium eggs, scrambled eggs, or sliced hard boiled egg
• Pesto aioli, truffle aioli, or chipotle aioli instead of mayo
• Sliced cucumbers
• Onions or pickled red onions
• Dill pickles
• Avocado
• Microgreens or sprouts
• Baby arugula

Storing leftovers

A tomato sandwich is best eaten immediately after making, since the liquid in the tomatoes causes the bread to become soggy. The tarragon aioli lasts up to 2 weeks refrigerated.

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Ingredients

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For the tomato sandwich

• 4 slices sourdough bread
• 2 large slicing tomatoes
• ½ cup mayonnaise (or herb aioli; see below)
• Kosher salt
• Freshly ground black pepper
• Olive oil, for toasting

For the basil or tarragon aioli (optional)

• 2 tablespoons finely chopped basil or 1 ½ tablespoons finely chopped tarragon
• 1 small garlic clove
• ½ teaspoon white wine vinegar or lemon juice
• ½ teaspoon yellow mustard (optional)
• ½ cup high quality mayonnaise (vegan if desired)

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1. Make the aioli (optional): Mince the garlic as finely as possible, then use the side of your knife blade to mash and grind it into a paste. Whisk together the garlic and herbs with the white wine vinegar, yellow mustard, and mayonnaise. (Stores refrigerated for 2 weeks.)
2. Toast the sourdough bread: Add a drizzle of olive oil to a cast iron pan or skillet over medium heat. Add the sourdough bread slices, interior side facing down. Toast for 1 to 2 minutes until golden brown.
3. Prepare the tomatoes: Slice the tomatoes into ¼-inch thick rounds. Sprinkle both sides of the tomato slices with a pinch of kosher salt and freshly ground black pepper.
4. Assemble the sandwich: Spread mayonnaise generously on one side of each toasted bread slice. Layer the tomato slices evenly on two of the bread slices, ensuring they cover the bread completely. Top with the remaining slices of bread, mayonnaise side down.
5. Serve: Cut the sandwiches in half and serve immediately. This sandwich is best enjoyed fresh to savor the juicy tomatoes and crispy bread (don’t mind the mess!).