Ok it's not really born again and it's not really a sandwich either; I could admit that it is not really a recipe, but there is no shame in that. It is a good way to not-ruin a perfect summer tomato though; it keeps the accompaniments minimal while taking it one step beyond gobbling on the way home from the farmer's market. Once I tried one of these I found it difficult to stop. It could be made into an appetizer, too, with very small rice cakes and tomatoes. —Starmade
simple tahini dressing (described in step 2)
Spread tahini dressing on rice cakes. Add sliced avocado if you have some. Add sliced tomato. Add a sprinkle of salt and pepper. Eat.
The simplest tahini dressing involves taking equal parts tahini and water, mixing well, adding an acid to taste (I like lime juice) with a sweetener to balance it (I like honey). Start with about a tablespoon each of acid and sweetener to a quarter cup each tahini and water; salt to taste. Fancier versions can be made if you are not in too much of a hurry to eat your tomato. I like Gena Hernshaw's recipe here://food52.com/recipes/28158-sesame-tahini-dressing