INGREDIENTS
2 slices bread see notes
2-3 tablespoons mayonnaise preferably Duke’s mayonnaise
Kosher salt and fresh ground black pepper
½ large ripe tomato sliced fairly thick
6-7 fresh basil leaves optional but highly recommended
INSTRUCTIONS
If desired, lightly toast the bread.
Spread the toast with mayonnaise.
Generously sprinkle kosher salt and freshly ground black pepper over the mayonnaise. Top with tomato slices and if desired, fresh basil leaves, and put the two slices of bread together to form a sandwich.
Notes
Use the tastiest ripest tomatoes available to you. Beefsteak and Heirloom tomatoes work well, but any fresh sun-ripened garden tomato or farmer’s market tomato will work, too.
Real mayonnaise is a must for this sandwich. Dukes is by far my favorite mayo.
I like hearty seeded artisan bread, but you can make a good tomato sandwich on simple soft white bread.
I love the addition of fresh basil, as it is such a tasty complement to the tomatoes and bread, but it is totally optional. You could also substitute other fresh herbs like parsley, dill, or thyme.
These sandwiches are best served promptly. You could store leftovers in the fridge for a short period of time (less than 30 minutes). Any longer and the tomatoes would need a barrier between them and the bread like lettuce or cheese.
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 7g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 446mg | Potassium: 237mg | Fiber: 3g | Sugar: 5g | Vitamin A: 658IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 2mg