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 1/4 inches 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 1 1/2 teaspoons of mayonnaise on one side of each piece of bread.
If you prefer non-toasted bread, spread 1 to 1 1/2 teaspoons of mayonnaise on one side of each piece of bread.
Sprinkle 1/4 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.