Tomato Sandwiches

This blog post is more of a love letter to my favorite summer meal than a “recipe.” Tomato sandwiches are one of the first foods I ever fell in love with, and I continue to look forward to summer every year just because of the tomato sandwiches. So it’s about time I formally celebrate their beautiful simplicity and share them with anyone who hasn’t yet had one.

They’re seriously my favorite thing. EVER. “I pulled my first tomato from my plants this week and had this sandwich last night!

I can seriously eat one every day during the summer and there is nothing that compares. I’m a purist in that I just want the basics: soft white bread, tomato, Duke’s Mayo, and salt/pepper.”

Amanda

There are so many different versions of tomato sandwiches out there, but I’m partial to the classic tomato sandwich consisting only of juicy, ripe tomatoes, creamy mayonnaise, soft white bread, and salt and pepper. That’s it!

The juice from the tomatoes combines with the creamy mayo, salt, and pepper to form a sort of dressing that kind of soaks into the bread and creates the most delicious combo of flavors and textures. It’s so divine that I literally can not eat just one. As soon as I pop that last bite, I always make a second one!

How to Make Tomato Sandwiches Step-by-Step Photos

Slice your tomato: I like to slice horizontally across the tomato to get the biggest slices possible.

The thickness of the slices are up to you, but I like to do a medium-width. Not too thin so I don’t have to do too many layers, but not so thick that I can’t overlap them at all.

Add the mayo: If you prefer to have toasted bread, make sure you’ve got that going while you’re slicing the tomatoes. Spread a nice layer of mayonnaise over each piece of bread (about 1.5 Tbsp per slice, depending on the size of your bread).

Assemble the sandwich: Layer the tomatoes onto the bread, using as much as you’d like (this part is just personal preference). Top the tomatoes and the other slice of bread with a generous pinch of salt and pepper. Place the other slice of bread on top and slice the sandwich in half (horizontal or diagonal, you do you).

Enjoy the sandwich immediately…and then make a second one. 😉

Recipe Tips & Suggestions

Look, I know I’m only talking about tomato sandwiches here, but the magic is in the simplicity. It’s all about getting the little things right.

Here are some of my non-negotiables:

• If you can, buy tomatoes grown locally for the best flavor. Heirloom tomatoes are gorgeous and delicious, but are usually more expensive. If you can, hit up your local farmer’s markets (or neighbors…bonus points if they’re free!) who might be growing tomatoes to grab a few of those fresh summer beauties!
• I’m quite flexible when it comes to the bread. I do like a little texture, so if my bread is very soft, I’ll pop it in the toaster just to give it a little tan. I also like whole wheat bread for sandwiches, but I think I’m in the minority there. Most bread will work for tomato sandwiches, but I would try to avoid super crusty or chewy bread, like a baguette, because it will overpower the soft texture of the tomatoes.
• Real mayo only, please! Talk to any Southerner, and they’re likely to have very strong feelings when it comes to their favorite mayonnaise, especially for this sandwich recipe. Dukes and Blue Plate are both popular choices, but a good ol’ classic Hellmann’s mayo is also good, IMHO! Bottom line, it’s got to be CREAMY.

Tomato Sandwich Variations

A couple of years ago, I posted a video about my love for tomato sandwiches on social media, and I asked YOU how you like to make yours.

I got some wonderful responses! Here are some other ingredients people love to put on tomato sandwiches:

• Rub raw garlic on the bread before spreading on the mayo
• Lettuce and bacon (BLT!)
• Cucumber
• Cheese (goat cheese, fresh mozzarella, or cheddar)
• Fresh basil
• Sweet onion
• Cream cheese instead of mayo
• Pesto
• Hummus instead of mayo
• Cavender’s Greek seasoning
• Everything bagel seasoning