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My Best Tomato Sandwich

August 10, 2010 • 95 Comments

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Best Tomato Sandwich

- Merrill

The tomato sandwich is, in my opinion, both under and over-appreciated, depending on the camp you fall into. Some just don't appreciate the magic of a perfect tomato sandwich, while others, like me, think about it more often than is technically healthy. (I figure if fantasizing about tomato sandwiches is among the worst of my vices, I’m probably okay.) When tomato season is in full swing, as it is now, I tend to have a tomato sandwich for lunch at least three days a week.

It’s nothing fancy, but over the years I tweaked until I came up with the tomato sandwich that best suits my taste: two pieces of whole grain toast spread with mayo and stuffed as generously as possible with slices of ripe tomato, plus some salt and coarsely ground black pepper. My recipe -- if you can call it that -- is below, but I’d love to hear yours. Please share details about how you like your tomato sandwiches in the comments section!

My Best Tomato Sandwich

Makes 1 sandwich

  • 2 slices dense wholegrain bread with lots of seeds (my favorite is Eli’s Health Loaf)
  • 1 medium beefsteak tomato (New Jersey or otherwise), perfectly ripe
  • Mayonnaise
  • Kosher salt and coarsely ground black pepper
  •  

Toast the bread to your liking (I like mine nice and crispy, but I know some prefer a lighter toast). Let it cool for a bit while you core and cut the tomato into 1/8-inch slices. Slather one side of each piece of toast with about a teaspoon and a half of mayonnaise (more or less if you like) and layer as many of the tomato slices as you can on top of one one piece of toast. Sprinkle generously with salt and pepper. Top with the other piece of toast, cut in half (vertically or diagonally – the choice is yours, so go wild). Eat immediately, with a side of napkins to catch the tomato/mayo juices that will undoubtedly dribble down your chin.

 
Jump to Comments (95)

Comments (95)

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almost 3 years ago Lemoni

Copious amounts of butter AND mayo on toasted sourdough rye. Sliced tomatoes, and salt and pepper. I'm drooling.

Oh but it is January and I am so far from such a sandwich.

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almost 3 years ago cookease

Add a few julienned basil leaves....and you have reached nirvana!

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about 3 years ago Hold the mayo

French bread; brush with olive oil: Gril bread, while still hot put layer of fresh goat cheese. Layer tomatos, drizzle with basamic vinegar reduction, salt, pepper, eat your perfect sandwich

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over 3 years ago Msveronica

Tomato Mushrooms & pesto drizzled with balsamic on focaccia bread with melted provolone cheese.

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over 4 years ago jusi

So many tomato lovers! How loverly! Yes,I grow my own, and yesterday for a mid-afternoon snack, I spread warm Liederkranz cheese on Furanetto's crusty Italian bread, and topped it with thick-cut, just picked, sun-warmed tomato. Ah...

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over 4 years ago Creative Culinary

All this talk of what type of bread, mayo or not, seasonings, etc. Come to Colorado and you will know the only thing I long for is the tomato! Cool nights and less oxygenated atmosphere make the tomatoes of my past in the midwest and south something almost of a fairy tale; little buggars. Everything else is rudimentary!

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over 4 years ago chardrucks

According to my dad, James, the best tomato sandwich (i.e. his favorite) comes from another James (Beard) and is actually the "Onion Sandwich" to which dad adds tomatoes. This would be WHITE BREAD (God love it), spring onions, mayo, flat leaf parsley, mayo, salt and pepper + TOMATOES. No, you don't toast the bread. You do remove the crusts. And, you dredge the edges of the halved sandwich in the chopped parsley so you get a green periphery. I have not had said sandwich, but my father has never steered me wrong--at least not when it comes to food.

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over 4 years ago mklug

I too am firmly in the Duke's camp. I recently ordered some online and have been having a little every day. But spread over toast and topped with tomato (as soon as they arrive at our pathetic farmer's market)--total heaven! Something I spend long, snowed-in winter months thinking about for hours.
I also once had one where they chopped up fresh tomatoes and mixed them with softened cream cheese on toast, and that was pretty good.
Maybe the best--though not tomato-centric enough for me-was a grilled pimento cheese with fresh tomatoes.
This is making me crazy! Come on, local tomato growers!!

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over 4 years ago safenervine

These all sound delicious, but my version is the only thing I learned from a crazy roommate years ago - toasted 12 grain bread, fresh garden tomatoes, crumbled feta cheese, cilantro, salt & pepper.

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over 4 years ago betteirene


Here's an essay I wrote a couple of years ago for a fundraising cookbook ("How We Eat What We Grow," unfortunately, is out of print) I compiled for our community garden.

Celebrating Summer with a Tomato Sandwich

Though it’s humble, making an excellent tomato sandwich isn’t simple: Perfection is never easy.

The ritual begins with picking the exact right tomato. It must be homegrown, picked warm from the vine. (A store-bought tomato has been chilled, which chokes the essence of summer right out of the fruit, killing its flavor and deadening its fragrance.) Its diameter must be large enough so that one slice (actually a 3/4”-thick slab) practically covers the bread from edge to edge. The tomato must be dead ripe but still firm, juicy without being watery, meaty but not mealy.

Selecting a complementary bread presents another challenge. Whippy white bread, while excellent with a scoop of honey-roasted Skippy, is too soft to support that slab of tomato. Also, its “chew” is too gummy. Whole grain wheat, rye, pumpernickel and sourdough are dense enough for support, but their flavors compete with and do not enhance the taste of the tomato. A couple of thick slices from a sturdy loaf of homemade white bread work well, as does store-bought Italian or French bread, blonde honey-oat deli bread or a fresh Kaiser roll.

My sons, all adults, prefer a film of Miracle Whip on their sandwiches; one of my friends uses ranch dip out of a plastic tub. Heathens, all. I really, really love a nice slathering of real mayonnaise between the tomato and the bread. Besides bringing the sandwich right up to the line between lush and decadent, the mayonnaise prevents the bread from absorbing the tomato’s juice and turning it into a red, soggy mess.

A gentle sprinkling of Kosher salt is the only other enhancement needed.

A tall glass of iced sweet tea should be served alongside.

There are only two places to eat this simple masterpiece: Over the kitchen sink, elbows splayed in a feeble attempt to keep the tomato's juice from running down your forearms; or under a blazing sun, sitting on the steps of the back porch, elbows on your spread-out knees while you hunker down with the sandwich and allow the juice to drip on the step below you. If you need to use three paper towels during your meal, your sandwich has been made correctly.

Amen.

Ginny_mahar_mt

over 4 years ago Food-G

Oh Merrill, this is one of the best things about August, and you nailed it, right down to the chewy whole grain bread. Here's my 2 cents: Use grey salt if you have it. Don't be shy with the mayo. Slice the tomato at least half an inch thick. Use a sprouted grain bread like Ezekiel, and here's the clutch: brush or spray two slices with a very light coat of olive oil, and put em right in the toaster. The subtle olive oil aroma adds so much to the juicy sweet tomatoes, nutty crisped bread, rich mayonnaise, and little kicks of sea salt crystals.

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over 4 years ago NJCMH

Guess you could call this a sandwich. When we have corn on the cob, we put a big chunk of cold butter on a piece of good white bread and butter our corn by sliding it back and forth over the butter. When your done with all the corn you want, now is when the tomato takes its turn with the butter soaked bread. Mop up any juices on the plate then wrap it around the tomato slices, If there's not enough salt and pepper left from the corn, add some more. No mayo needed at all!

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over 4 years ago hedgman

While Amazon normally carries Dukes they are out at the moment and you have to buy multiple quantities. For a single jar or more, try southernconnoisseur.com or do a search.

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over 4 years ago blenny

I know I'm in the minority, but a huge fan of Miracle Whip, can't stand Hellman's. Fresh, soft, potato bread, Miracle Whip, tomatoes and plenty of salt, ummmmmmmm!

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over 4 years ago margbee

I prefer white bread, not toasted. Sunbeam works perfectly if you can find it, maybe because of childhood memories. Mayo on both pieces of bread, tomatoes thickly-sliced - fresh from the garden or farm stand, salt and pepper. For a twist, spread pimento cheese on the bread and top with tomato. But that's no longer a tomato sandwich...

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over 4 years ago Gale

Has this won the number of comments award yet? Amazing how something so simple is soooo good (and hard to find those people who don't like it). By the way for those interested not in their sales area - one can buy Duke's directly from them - shipping included so it's reasonable and well worth it.

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over 4 years ago nykavi

I make my sandwich with white bread, usually Pepperidge Farm .Put on a generous layer of baba ghanoush. then a thickly sliced beefsteak tomato and liberal sprinkling of coarsely ground pepper in that order. You could top this with another slice of baba ghanoush buttered bread ...or eat it open face. Both ways it is just delicious...

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over 4 years ago nratt

Oops. I missed Gale's earlier post. She's got it right!

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over 4 years ago nratt

The Southern Way: Good quality white sandwich bread, untoasted, smeared with Duke's mayo, slabs of Beefsteak tomato from the garden. That's it. That IS a tomato sandwich. Also, a great foundation to build all manner of other great sandwiches upon. But get 'em while they're fresh. Winter's coming, ya know.

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over 4 years ago Victoria Carr

Yes. Dukes's IS the best. I think it's the only store-bought mayo available that doesn't have sugar in it. I have never seen it in the grocery stores in NYC. But now that you have reminded me about it, I think I'll order some from the IT.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I've never had Duke's, but Trader Joe's organic mayo also does not have sugar or any sweeteners in it

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over 4 years ago Victoria Carr

I got an email with this post, put whole wheat bread in the toaster and ran out to the garden to snag some totally ripe tomatoes, washed them, sliced them, slathered the toast with mayo, added the tomatoes, crushed some Maldon salt and coarsely ground some black pepper over the top.

Then I sat down and ate.

Heaven! THANK YOU.

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over 4 years ago smacarol

The cream cheese addition sounds totally weird but Amanda, your recipe is perfect (except I like the bread untoasted and it can even be sourdough (which is heaven, actually). I like, yes, coarse salt and freshly ground pepper and, well, it is THE most wonderful meal (?) ever. Here in San Miguel de Allende, a wonderful farmers' market has just opened and at last, we can get REAL tomatoes, even heirloom so I've been eating nothing but for a week!

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over 4 years ago lorinarlock

My obsession over tomato sandwiches could rival yours, Merrill. The one tiny detail I add it to use a slightly course sea salt because it gives the illusion of eating bacon, which just seems like a treat. Hmm, I wish it were lunchtime now...

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over 4 years ago UWS Chops

How about a lightly toasted bialy ( I prefer Kossar's but my daughter likes Bell's) with a fairly thck layer of Philadelphia Cream Cheese (not whipped) topped with the juiciest fresh heirloom (from Farmer Ray Bradley if possible) and a pinch of Maldon. God how I love the summer!

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over 4 years ago lastnightsdinner

Oh, how I miss Kossar's bialys.

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over 4 years ago acalamar

My family uses homemade bread, fresh tomatoes sliced, fresh cucumbers sliced, salt and mayo. A bit messy but oh so yummy.

Scarf

over 4 years ago iheartarugula

If not simple "toast, tomatoes and mayonnaise," with salt and pepper of course, I love a toasted sesame bagel with whipped cream cheese and sliced tomatoes.

Monkeys

over 4 years ago monkeymom

Bagel. Cream cheese. Tomato, salt and pepper. Maybe some thinly sliced scallion too. hungry...

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over 4 years ago Loves Food Loves to Eat

Oh man! Tomato sandwiches...my favorite topic!! I love them with thick, chewy slices of (untoasted) French Bread, thick slices of super juicy tomatoes, a schmear of mayo, sea salt, and pepper. Eaten at the kitchen counter. I was planning on making meatballs tonight...but now I just don't know!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It's nearly 2 am, and I'M even hungry reading this!

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over 4 years ago lastnightsdinner

I had a friend in grade school whose father made the best tomato sandwich I think I've ever tasted - so good, in fact, it turned this former hater of mayo and raw tomatoes into a believer! The tomatoes are the star, of course, but the unexpected ingredient is fried provolone cheese. You take one or two thick slices of aged provolone and fry it in a bit of olive oil until it's bubbly and browned, then you plop the cheese onto a slice of sturdy farmhouse bread slathered with a bit of mayo (not too much - and yes, I use Hellman's). Top with thick slices of your perfectly ripe tomato (my friend's dad's were fresh from his garden; heirlooms from my farmers' market work fine for me), add a sprinkle of coarse salt and a grinding of pepper, then top with another mayo-spread slice of bread. It sounds a little weird, but it's super good.

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over 4 years ago thirschfeld

Now that is a tomato sandwich I can support. I usually just chop a tomato, season it with salt and pepper, and let it sit until the juices start to run and then put a dollop of mayo on top. Sort of a cold tomato mayo soup.

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over 4 years ago Loves Food Loves to Eat

LND... by 'a little weird' you mean...effing amazing, right!? Because that sounds like the best version of a grilled cheese I've ever heard of!

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over 4 years ago lastnightsdinner

I think I'm going to have to make some this weekend :)

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds wild and delicious!

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over 4 years ago imc4ua

My last meal on earth:
white bread
mayonnaise
peeled and sliced tomatoes
Tony Chachere's Creole Seasoning (you'll never go back to salt and pepper)

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Interesting, Where can you get it?

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Amazon.com or http://www.tonychachere...

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over 4 years ago Gale

I suspect I am one of the few here old enough to remember when Best Foods (Hellman's) had no sugar added. Now it's too sweet so it's Duke's on any really good bread with a late summer tomato and a crunchy salt. Every time I think I've had enough already, I think of the long winter to come (and cringe).

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over 4 years ago thirschfeld

I agree with you on the Dukes. I discovered it about two years ago and I have strayed away from the Hellmans and I am not a big fan of Kewpie because of the MSG

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I gotta try me some Dukes!

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over 4 years ago CambridgeChuck

Wait -- that looks just like *my* tomato sandwich! Homemade whole grain bread, Hellman's, best tomatoes I can find at farmers market, salt/pepper. In height of season (here in MA now, for next few weeks), a couple sandwiches a day. I thought I was alone!!!!!!!!!!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

You most definitely are not alone. I eat that for breakfast.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Triplets!

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over 4 years ago ronpots2

I am currently on the 3-4 day a week tomato sandwich for lunch kick myself. I prefer not to toast the bread. I usually go with a good whole grain loaf bread. I like it nice and soft. Dukes mayo is mandatory, (I'm in the south ya know!). Mayo on both slices of bread. I like to peel the tomato so that I don't end up pulling out a whole slice if I don't bite through the skin. I get as many slices on there as possible. Course ground salt and freshly ground black pepper round it out.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Peeling the tomatoes is a nice idea -- especially now that I have a serrated peeler!

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over 4 years ago herb333

is it cheating to add avocado?

thinnish sliced avocado from my tree, soft but not mushy. thin half moons of ripe biltmores from the garden. introduce them together to the bottom of the glass bowl, drizzle them with evoo, some thick balsamico, crack'd peppah, and some koshah salt. give the bowl a good stir and plop the thick cool mess on some extra crunchy miltons multigrain, pre slathered with some herby chevre. slice at 45. lift, open, chow. repeat if necessary.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Absolutely not! That's another popular variation of mine.

Me

over 4 years ago TheWimpyVegetarian

Thanks for giving me so many great ideas for my lunch earlier today - perfect timing! Love them! I had some Na'an hanging around so I toasted it up and shmeered on some chevre mixed with a little creme fraiche, wild arugula, and lots of fat slices of tomato. I might do this for dinner too.....

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yum!

Sunshine_in_my_glass

over 4 years ago Heena

Multigrain bread. Layered with thin tomato slices. Salt, pepper and a sprinkling of good olive oil. Crumbled mozzarella or goat cheese. Torn fresh basil if I have it. Open-face in a toaster/grill till bread is golden. Eaten capped with the other toasted slice. I guess I know what I'm having for dinner. Again.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds delicious. Who could ask for anything more?

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over 4 years ago Leylismama

I have seriously eaten tomato sandwiches for lunch and dinner for the past four days straight (the Borough Hall/Cadman Plaza Farmer's Market has an amazing selection of all heirlooms!)... Bread Alone whole wheat sourdough, toasted, with a thin layer of black olive tapenade, thickly sliced tomatoes, drizzle of olive oil and sprinkle of salt... I am addicted!!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Solidarity!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

My fiancé would like this one -- he adores cucumbers!

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over 4 years ago newRDcook

My most recent ode to the tomato sandwich included a slice of muenster cheese and a smear of freshly-prepared basil pesto on top of toasted, whole grain bread. Like others who commented, I'm not a mayonnaise fan so I'm always looking for creative condiments to complement a sandwich.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hmm. Nice combo.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

First a confession. I have worse produce envy, of those warm from the bush, juicy New Jersey beefsteak tomatoes you all enjoy, than any produce envy any human being has ever had of this produce paradise I call home (Northern California). Now, onto the subject. I use toasted whole grain bread (my own, which is almost identical to my buttermilk oatmeal bread, except I put in 3/4 cup of uncooked 9-grain cereal, which looks like colorful steel cut oats instead of the oatmea)l. I use mayo from a jar, or homemade if I have some, and tomato, and a touch of salt. I'm not crazy about freshly ground pepper on a sandwich. If there is anything else on the sandwich (arugula being the most likely candidate, or just the tiniest sliver of fresh mozzarella, or both), the tomato must, without exception, go directly on the mayo side of the bread. And the sandwich must, without exception, be eaten with the tomato/bread combination on the bottom, so that the "dressing" created by the tomato juice + mayo goes into the bread (and that's another reason you toast it . . . so it will absorb more juice), and not down your arm. Love reading everyone else's comments. ;o)

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Absolutely agree about the tomato going on the mayo side of the bread!

Cakes

over 4 years ago Bevi

As a little kid we had our tomato sandwiches on white bread with lettuce and mayo and a little salt. The tomatoes were from the farm up the road. They were so good, so runny, so fresh.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Nice and simple!

Mrs._larkin_370

over 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks for solving my what-to-have-for-lunch dilemma, Merrill! I'm using a just-picked-still-warm tomato, sesame-semolina bread, sriracha mayo (2 T mayo + 1/2 tsp sriracha), thin-sliced cukes, red onion, baby arugula, s+p. But usually I just have 'em plain like yours. Mmmmm....so good.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! Love the sriracha mayo idea.

China_157_1_

over 4 years ago eriin_83

I like mine open-faced, on well toasted light rye. I spread the bread with mayo, and place large slices of beefsteak tomatoes (if I can find them) and sprinkle liberally with salt and pepper. These just don't taste the same in the off season - a perfect summer breakfast, lunch or dinner!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I love rye -- will have to try that too!

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over 4 years ago brooklynite

Tomato sandwiches in the summertime are great with Kewpie mayonnaise--only homemade mayo is better.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yet another brand I haven't tried! Although I bet I've had it in unknowingly in a Vietnamese sandwich or something...

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over 4 years ago ElizabethShaffer

I like my tomato sandwiches with a healthy smear of Duke's mayo, and I like to go old school with two slices of classic white bread. Though I have to admit that basil mayo does sound wonderful. If you haven't tried Duke's, you should.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You know, I've never had Duke's, and it's one of my greatest regrets in life. Bucket list!

Lobster_001

over 4 years ago nannydeb

Toasted 7 grain bread, fresh garden tomato, thinly sliced Mozzarella and basil oil- we have this for dinner a lot this time of year.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

A caprese sandwich! Brilliant.

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over 4 years ago Effie

I know it's unusual, but I detest mayo. I wished I liked it since its generally added to my sandwich order despite my request for no mayo. My favorite tomato sandwich consist of a baguette, chevre on one side, pesto on the other, assorted garden fresh, heirloom tomatoes, cuke, salt and cracked pepper, basil leaf, and a grating of any hard cheese in the fridge...heaven.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yum, yum, yum. I want to make this right now. And I just finished "breakfast."

Ozoz_profile

over 4 years ago Kitchen Butterfly

Heaven............i love chevre (recent discovery for me and a particular honey flavoured variety is my 'crack'. This sounds wonderful, Will give it a try.........

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over 4 years ago jdkjd

I think I'm the only person that likes BOTH Miracle Whip and Hellman's. :) But I can go white bread/MW/Tomato/S&P or fancy pants it with 7Grain/HomemadeMayo/CherokeePurple/Fleur de Sel too.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I wonder what that says about you as a person...Always flexible? Ever the diplomat? It's got to be a good thing.

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over 4 years ago sarahbray

I love this with homemade basil mayo... recipe actually inspired by Amanda's Cooking for Mr. Latte book. I end up tossing the tomatoes in it to slightly coat then bite it to avoid getting the bread too soggy.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Great idea!

Beer_and_pizza

over 4 years ago kitchenartist

My husband and I love tomato sandwiches, even though we eat them so much that the acidity of the tomatoes and roughness of the toasted bread shreds our mouths! However, I prefer to eat mine with a scraping of chevre rather than mayo. As much as I love mayo, I hate the way the acid from the tomatoes makes it thin and runny.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Interesting! I love that slightly creamy place where tomato and mayo meet. But I like chevre too, so I'll try it your way soon for sure!

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

You and I are on mind meld again--I submitted this to the heirloom tomato contest! I guess I'm going to have to try mine toasted--I always eat it with soft bread.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

It's amazing how different the results are. I'm happy eating any tomato sandwich, really, but the toast is what really pushes it over the edge for me.

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over 4 years ago dymnyno

I am with with you on the toasted whole wheat bread. Then I slather some basil pesto on both sides, and top with ripe just picked heirloom tomatoes. Finally , sea salt and fresh ground black pepper or grains of paradise.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Pesto! Great idea. Call me crazy, but how about a little slather of mayo AND a dab of pesto?

Cookieglasses

over 4 years ago THEToughCookie

Is there anything better than this? I also love a bowl of tomatoes & cucumbers with mayo. Tomatoes and mayonnaise are a marriage made in heaven.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Ooh, never tried that. Tomatoes and cukes with vinaigrette are a staple, but have never thought to add mayo to the mix. Will do!

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over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Italian bread, not toasted, Hellman's mayo, Malden salt, Coarse, fresh ground black pepper, Mortgage Lifter or Kellogg's Breakfast tomato from the garden, sliced thick. I broke up with a guy over whether Hellmans or Miracle Whip belonged on a tomato sandwich. I'm sure there were other issues, but all these years later, that's what I most recall.

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over 4 years ago drbabs

Barbara is a trusted source on General Cooking.

Miracle Whip? Ewwwwww

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

:-) you were right and he was wrong. Miracle Whip is not actually food. It's, well, it's made up goo. And - I think I need a tomato sammich stat.

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, I meant to specify Hellman's! Miracle Whip reminds me of summer camp -- and not in a good way.

Dave_-_headshot

over 4 years ago djgibboni

Now I'm going to have to make a batch of homemade mayo to gild this lily...

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over 4 years ago adamnsvetcooking

I love to use the fresh tomato from our garden to make tomato sandwiches (and we have so many this year)....I like mine on sourdough bread and cream cheese, and if there is smoked salmon in the refrigerator I like to add that too! You are right there is nothing better than a good tomato sandwich!!

Merrill

over 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Sounds like a great combo: sour and sweet, with the salt of the smoked salmon thrown in...