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 Time10

Total Time10

Course: Main Course

Cuisine: American

Keyword: Tomato Sandwich Recipe

Servings: sandwiches

Calories: 310kcal

Ingredients

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