Classic Tomato Sandwich (Printable)

Fresh ripe tomatoes with creamy mayo on toasted bread, ready in just 10 minutes.

# What You Need:

01 - 4 slices fresh sandwich bread (white, whole wheat, or sourdough)

02 - 2 tablespoons mayonnaise (or vegan mayo)

03 - 2 large ripe tomatoes, thinly sliced

04 - 6–8 fresh basil leaves (optional)

05 - 1/4 teaspoon kosher salt

06 - 1/8 teaspoon freshly ground black pepper

01 - Lay out the 4 bread slices on a clean cutting board or work surface.

02 - Spread mayonnaise evenly on one side of each bread slice using a butter knife or spreader.

03 - Arrange thinly sliced tomatoes on two of the bread slices, overlapping slightly for even coverage.

04 - Sprinkle the tomato layers with kosher salt and freshly ground black pepper to taste.

05 - Top the seasoned tomatoes with fresh basil leaves for added flavor and freshness, if desired.

06 - Place the remaining bread slices on top, mayonnaise side down, and gently press together.

07 - Cut each sandwich in half diagonally or straight down the middle. Serve immediately for the best texture and flavor.

01 -

It takes longer to read this recipe than to make the sandwich, which is exactly how summer cooking should feel.
When tomatoes are truly in season, this humble stack outshines anything off a grill or out of an oven.

02 -

A great tomato sandwich becomes a sad one in about fifteen minutes because the juices will soak through the bread so timing is everything.
Salt your tomatoes right before assembling because if they sit salted too long they will release all their moisture before you even take a bite.

03 -

Let your tomatoes come to room temperature before slicing because cold tomatoes taste like nothing and you deserve better than that.
The best sandwich bread for this is something with a sturdy crumb that can handle juice without dissolving so avoid ultra soft sandwich bread if your tomatoes are particularly ripe.