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This tomato sandwich with mayo is so simple it barely needs a recipe, really just assembly instructions. But here it is anyway. I’ve had one of these for lunch almost every day since my backyard tomatoes started ripening!
Yesterday I wrote about how obsessed I am with tomatoes, so much so that I grow them hydroponically in winter. I also mentioned that I’ve been eating this particular tomato sandwich almost every day for the past few weeks. I briefly described how to make it, because it’s really too simple to need an official recipe. But then the obsessive part of me took over, so here’s an official recipe!
The key to this sandwich is to use a really ripe tomato and soft, white bread. Yes, it has to be white. Otherwise, it’s just a different sandwich. I mean, I love wheat bread, but that’s not the flavor combination we’re going for here.
Same with adding things like bacon or cheese. Totally valid additions…for a different sandwich. For this sandwich, the tomato has to be the star!
So go find a fresh, ripe tomato, and get to work. But I warn you: this simple tomato sandwich is addictive.
World's Best Tomato Sandwich
This is my absolute favorite way to enjoy fresh, ripe tomatoes in summer and early fall. The bread has to be white, and the tomatoes have to be really ripe.
Spread mayonnaise on both slices of bread
Slice tomato thick, and layer onto one slice of mayonnaise-covered bread
Sprinkle tomatoes with kosher salt and pepper to taste
Put the other slice of bread on top, mayonnaise side down
Cut in half and enjoy with plenty of napkins!
The bread has to be white. The mayonnaise has to be Hellmann's (unless you live in a part of the country where Hellmann's is Best Foods, then you can use that). And the tomatoes have to be really ripe and juicy!