Here’s the classic tomato sandwich—simple, summery, and way better than it has any right to be 🍅🥪
Ingredients (1 sandwich)
2 slices soft white bread (or sourdough if you like a little chew)
1 ripe tomato (heirloom is chef’s-kiss, but any juicy tomato works)
Mayonnaise (Duke’s or Hellmann’s are traditional picks)
Salt (kosher or flaky sea salt)
Freshly ground black pepper
Optional: a few basil leaves, a drizzle of olive oil
How to Make It
Toast (optional): Lightly toast the bread if you want a bit of crunch. Purists go untoasted—your call.
Slice the tomato: Thick slices, about ¼-inch. Lay them on a paper towel and sprinkle lightly with salt. Let them sit 1–2 minutes to pull out extra water (keeps your bread from going soggy).
Mayo both sides: Spread a generous layer of mayo on each slice of bread. Don’t be shy—this is the main flavor.
Assemble: Layer the tomatoes on one slice.
Season: Add salt and plenty of black pepper. A few basil leaves or tiny drizzle of olive oil if you’re feeling fancy.
Close & enjoy: Press gently, slice diagonally (it tastes better that way, science-ish).
Pro Tips (tiny upgrades, still “classic” vibes)
Best tomato = best sandwich. If you can get vine-ripened or garden tomatoes, it’s next level.
Chill your tomato? Nope. Room temp tomatoes taste sweeter and juicier.
Mayo swap: Try a mix of mayo + a drop of lemon juice for brightness.
Add crunch (optional): A thin layer of potato chips inside the sandwich is a chaotic-good move.
Want a couple quick variations? Like BLT-style, grilled version, or vegan mayo swap?
