Tomato Sandwich

Simple and oh so good, this classic southern tomato sandwich is a lovely lunch choice any time of the year with plump tomatoes from the store during the winter months and sweet and juicy garden tomatoes in the summer.

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A tomato sandwich is such a simple thing to make, but it is full of flavor. This southern specialty uses the juiciest and meatiest beefsteak tomatoes on slices of fresh bread for a classic and tasty lunch.

Tomato Sandwich Ingredients

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The juicy, ripe tomato slices, the slightly salty bread, and the tangy mayonnaise spread all come together to create a taste sensation that is hard to beat.

Bite into one of these simple sandwiches, and you’ll experience layers of flavor and texture that are beyond compare.

You’ll need:

• 2 beefsteak tomatoes
• 1 teaspoon of table salt
• 1 teaspoon of fresh cracked black pepper
• 2 tablespoons of mayonnaise, your favorite brand
• 4 slices of thick-sliced bread, your choice 

PRO TIP:

Ripe tomatoes should be kept on the counter if you plan to use them in the next day or two. Any longer, they should be kept in the refrigerator. To keep tomatoes fresh in the fridge longer, keep them stem side down while they finish ripening. This prevents moisture from escaping the tomato and prevents air from entering the tomato through the stem.

Substitutions And Additions

TOPPINGS: There are so many things you could add to this southern classic sandwich. Bacon, lettuce, avocado, cucumber, mozzarella cheese, fresh basil, and cheddar cheese would combine well with the tomatoes.

SAUCE: You can certainly just add mayonnaise, but you could also add mustard or even a flavored mayo to your sandwich to make it extra fancy.

BREAD ALTERNATIVES: For lower-carb alternatives, use our cloud bread or this chaffle recipe instead of bread.

How To Make This Tomato Sandwich Recipe

We will walk you through making this very simple, yet very flavorful juicy tomato sandwich. Let’s get started.

STEP ONE: Wash and pat dry the tomatoes. If the tomato has a stem still attached, remove it.

STEP TWO: Carefully cut just the top of the tomato off and then carefully slice both tomatoes into ¼-inch thick slices.

STEP THREE: Using a plate and paper towels, line the sliced tomatoes on the paper towels. Lightly sprinkle half the table salt on one side of the sliced tomatoes, then turn them over and lightly sprinkle salt on the other side. This will help draw out extra moisture from the tomatoes, helping keep your bread slices from becoming soggy from the tomato juices.

STEP FOUR: Lay another layer of paper towels on top of the salted tomatoes to help draw away the juice that the salt releases.

STEP FIVE: If you prefer, lightly toast your bread in your toaster for a toasted tomato sandwich. Allow the bread to cool completely. Spread 1 to 1½ teaspoons of mayonnaise on one side of each piece of bread. 

STEP SIX: Sprinkle ¼ teaspoon of fresh cracked black pepper over the mayonnaise.

STEP SEVEN: Remove the paper towel’s top layer covering the tomato slices.

STEP EIGHT: Lay four slices of tomato on two of the pieces of bread.

STEP NINE: Place the top slices of bread on the tomato layer. You may cut your sandwich in half or eat it whole if you wish.

How To Serve This Tomato Mayo Sandwich

Serve this lovely tomato mayo sandwich right away while it is fresh. Add a dill pickle spear or a sweet gherkin pickle to the side as a garnish and dig in (or serve it alongside our dill pickle pasta salad).

On the side of one of our delicious soups, chicken and rice soup, cheeseburger soup, or tomato soup would complete the meal nicely. 

Looking for other quick lunch ideas? Try some of our other sandwich suggestions. You can’t go wrong with our tuna sandwich or the most amazing egg salad sandwich you will ever try. Our fried green tomatoes would be tasty on a sandwich as well.

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Storage

This sandwich tastes the best if enjoyed soon after it is prepared. Here’s how to store it if you do need to make it a little bit ahead of time.

IN THE FRIDGE: If you are making these sweet tomato sandwiches for a picnic or some later time, I would suggest keeping the sliced tomatoes in a separate airtight container in the refrigerator. This will keep the bread from getting soggy.

The tomato slices should stay fresh in the refrigerator for up to 3 days. I do not recommend assembling the sandwiches together until you are ready to eat them.

IN THE FREEZER: We don’t recommend freezing this sandwich. The tomatoes will become soggy once thawed.

Perfect in its simplicity and so tasty, this is the best tomato sandwich recipe you will find. A little bit of salt and pepper on these fresh tomatoes sandwiched between slices of your favorite bread makes this an easy everyday lunch or quick dinner.

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Tomato Sandwich

5 from 2 votes

Simple and oh so good, this classic southern tomato sandwich is a lovely lunch choice any time of the year with plump tomatoes from the store during the winter months and sweet and juicy garden tomatoes in the summer.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 sandwiches

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Ingredients

  

1x2x3x

• 2 beefsteak tomatoes
• 1 teaspoon table salt
• 1 teaspoon black pepper, fresh cracked
• 2 tablespoons mayonnaise, your favorite brand
• 4 slices thick-sliced bread, your choice

Instructions

 

• Wash and pat dry the tomatoes. If the tomato has a stem still attached, remove it.
• Carefully cut just the top of the tomato off. Then carefully slice both tomatoes into ¼-inch thick slices.
• Using a plate and paper towels, line the sliced tomatoes on the paper towels. Lightly sprinkle half the table salt on one side of the sliced tomatoes, then turn them over and lightly sprinkle salt on the other side. This will help draw out extra moisture from the tomatoes, which will help keep your sandwich from becoming soggy.
• Lay another layer of paper towels on top of the salted tomatoes to help draw away the juice that the salt releases.
• If you prefer, lightly toast your bread in your toaster. Allow the bread to cool completely. Once your bread has cooled, spread 1 to 1½ teaspoons of mayonnaise on one side of each piece of bread.
• If you prefer non-toasted bread, spread 1 to 1½ teaspoons of mayonnaise on one side of each piece of bread.
• Sprinkle ¼ teaspoon of fresh cracked black pepper over the mayonnaise.
• Remove the top layer of the paper towel covering the tomato slices.
• Lay four slices of tomato on two of the slices of bread.
• Place the top slices of bread on the tomato layer. You may cut your sandwich in half or eat it whole if you wish.

Notes

• Ripe tomatoes should be kept on the counter if you plan to use them in the next day or two. Any longer, they should be kept in the refrigerator. To keep tomatoes fresh in the fridge longer, keep them stem side down while they finish ripening. This prevents moisture from escaping the tomato and prevents air from entering the tomato through the stem.
• A serrated knife is the best choice to cut a tomato as the teeth will grab and cleanly cut through the skin.
• When cutting tomatoes for a sandwich, it is best to cut against the core. To do this, place the tomato on its side with the stem facing left or right (depending on if you are left or right-handed), then make the cuts parallel to the stem. This will help keep the tomato’s structure better. 
• The salt highlights the sweetness of the tomatoes as well as draws out the moisture.

Nutrition

Calories: 310kcal | Carbohydrates: 42g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 1559mg | Potassium: 924mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2848IU | Vitamin C: 47mg | Calcium: 118mg | Iron: 3mg

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