Tomato Sandwich (Printable)

Fresh ripe tomatoes with creamy mayo on bread, a classic quick and satisfying meal.

# What You'll 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 flat surface.

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

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

04 - Sprinkle the layered tomatoes with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper.

05 - Tuck 3-4 fresh basil leaves atop the seasoned tomatoes on each sandwich for added freshness and aroma.

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

07 - Using a bread knife, cut each sandwich in half diagonally or straight down the center. Serve immediately for optimal texture and flavor.

01 -

It takes exactly ten minutes from fridge to plate and tastes like something you paid fourteen dollars for at a cafe.
The combination of creamy mayo, juicy tomatoes, and good bread hits every texture craving at once without any cooking.

02 -

Salt your tomatoes right before assembling or you will end up with a puddle on your cutting board and bread that falls apart in your hands.
The quality of your bread determines the entire sandwich, because once a ripe tomato meets mediocre bread everything becomes a wet disappointing mess.

03 -

Let your tomatoes come to room temperature before slicing because cold tomatoes have half the flavor and none of the perfume.
Toast the bread lightly on one side only so the outside has structure but the inside stays soft enough to soak up tomato juice.