Tomato Sandwich

By • September 19, 2011 0 Comments

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Author Notes: When I was little my Mom used to make tomato sandwiches in the summertime when the tomatoes were really red and ripe. We always ate them with plain mayo, salt, pepper, and fresh bread. It was a simple sandwich but something I always loved and looked forward to. I just had my 28th birthday, and I still love tomato sandwiches and really any sandwich that’s loaded with vegetables.

I used vegan mayo (Grapeseed Vegenaise) because it tastes great and has no cholesterol or dairy. If you’ve never had it, give it a shot, you may just love it. I didn’t think I was going to like it, but gave it a try and now I use it anytime I need a mayo substitute.

If you can, buy organic tomatoes. The thin skin on tomatoes is vulnerable to pesticides and the organic variety is often tastier! Tomatoes pack a generous punch of vitamin C and lycopene to help you fight cancer.


Serves 1

  • Fresh tomato slices
  • Grapeseed Vegenaise
  • Slices of whole grain bread
  • Sea salt & pepper
  1. Spread Vegenaise on slices of bread and top with lots of fresh tomatoes and a sprinkle of salt and pepper. Enjoy at room temperature. Tip: To add some extra creaminess and a dose of healthy fats to this sandwich, try slipping in some avocado slices. Yum.

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