5 Ingredients or Fewer

My Best Tomato Sandwich

September 14, 2010
3 Ratings
Author Notes

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 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. —Merrill Stubbs

Test Kitchen Notes

Ah, summer love. Intense as the rising temperatures, it inspires joy, angst, optimism. It’s the season when we embrace our passions and new beginnings, no matter how fleeting they might be.

And for our very own Merrill Stubbs, that summer lovin’ means tomato season. Her love letter addressee? Tomato sandwiches.

Back in 2010, Merrill shared a straightforward recipe that allows tomatoes to shine. It’s just three ingredients—two pieces of whole grain toast spread with mayo and stuffed as generously as possible with slices of ripe tomato. Oh, and some salt and coarsely ground black pepper.

Yes, it’s really that simple. And thank goodness, because love is complicated enough. —Katie Macdonald

Watch This Recipe
My Best Tomato Sandwich
  • Prep time 10 minutes
  • Cook time 3 minutes
  • 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
  • 1 1/2 teaspoons mayonnaise
  • 1 pinch kosher salt and coarsely ground black pepper
In This Recipe
  1. 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.

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