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.
- 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