This article is a part of Mayo Week—seven days celebrating all things mayonnaise—presented in partnership by our friends at Primal Kitchen.
The summer tomato needs no introduction, nor grand orchestration of ingredient bolstering. Simply enhanced with a touch of salt to draw out the juicy, bright flavor we’ve come to know and love, this seasonal delight shines all on its own. I’d even argue that a perfectly ripe tomato improves whatever else it’s paired with, like a good caprese salad or a crumbly tomato pie. But my tried-and-true tomato vehicle remains the tomato sandwich.
For me, nothing screams summer quite like one of these sandos—toasted bread slathered with creamy mayo (in my case, the creamy, vegan Primal Kitchen Whip Dressing & Spread) and topped with juicy, ripe tomatoes with just a dash of salt. Endlessly riffable and easily packable, this sandwich can be made to just about any eaters’ liking. Below, you’ll find a few ideas to bring your Best Sandwich Ever to fruition.
Choose Your Tomato
Heirloom tomato: A tomato that is meant to be seen. Growing in an array of colors and boasting a mildly sweet flavor to balance the inherent acidity, an heirloom tomato is probably what you thought of first when you read “summer tomatoes.” These work in every application, but I love them on simply toasted, open-faced sandwiches with greens, herbs, and even a slice or two of prosciutto, to showcase their beauty.
Green tomato: Traditionally deep-fried and served alongside a creamy aioli, why not throw a few into your next sandwich, like in this recipe?
Grape or cherry tomato: These bite-sized tomatoes are great on a crostini or in smaller, finger-food sandwiches (they’re perfect for little mouths and hands). Or, experiment with multiple tomato types in one sandwich—bright, tart Sungolds and multi-colored sweet snacking tomatoes are a match made in heaven.
Beefsteak tomato: This is the workhorse of the tomato family. Beefsteaks tend to be heartier than heirlooms, so they’ll hold up nicely on a trip to the beach or the park. In terms of flavor, beefsteaks are fairly mild and happy to let other elements shine, like a creamy mayo and crumbly bacon.
Select a Spread
Keep it simple: Primal Kitchen Whip Dressing & Spread is a star on its own. Creamy, dreamy, and made with avocado oil (free from soybean oil, which is a must-have for a soy-allergic gal like myself), this whipped spread enhances each tomato-y bite.
Add an allium: Grate or mince a clove or two of fresh garlic into your mayo (or add a pinch of garlic powder; it’ll rehydrate in the mayo while you assemble your sandwich). The zest of the garlic plays off the zest of the tomatoes wonderfully.
Mix in herbs: Tomatoes love herbs; this is a fact. Basil brings an extra-peppery note, tarragon adds liquorice, and mint layers on an extra fresh element. Really, any fresh, seasonal herb you’ve got in your garden (or wilting in the crisper), will do just fine.
Pick The Bread
Focaccia: This is my preferred carb vehicle. Tender on the inside, with a nice crunchy bite from the crust, focaccia both supports and cradles the tomato to keep it in place (like a nice memory-foam mattress), while providing textural contrast. It’s also perfect for soaking up condiments.
Sourdough: Probably the most-Googled bread type on this list; sourdough is well, slightly sour, which is a lovely foil for tangy-sweet tomatoes. For a quintessential summer snack, toast a slice and pile it high with spreads and heirloom tomato slices.
Baguette: These are ideal for a crowd. Slice in half, then layer on your tomatoes, spreads, and everything else. Tap in a couple of toothpicks to keep everything intact while you cut into whatever portions you desire.
Sliced bread: This is most-likely the kind of bread that ushered in some of your first tomato sandwich memories—namely, a BLT. I’m a sucker for a triple decker, diner-style BLT, and spongy, store-bought sliced bread gets the job done just right.
Add Some Accouterments
Meat: Tomatoes love salt. Cooked meat, like crispy bacon, provides an added textural contrast, while something like prosciutto quietly adds velvety, salted depth.
Greens: There’s so much to love about summer produce, so why not add more veg to your already seasonal sandwich? Spinach, arugula, or even dandelion greens play very well with tomatoes..
Nuts: A sprinkling of chopped nuts will add a welcome, snappy crunch to your sando.
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