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
Toast the bread to your liking (I like mine nice and crispy, but I know some prefer a lighter toast). Let it cool for a bit while you core and cut the tomato into 1/8-inch slices. Slather one side of each piece of toast with about a teaspoon and a half of mayonnaise (more or less if you like) and layer as many of the tomato slices as you can on top of one one piece of toast. Sprinkle generously with salt and pepper. Top with the other piece of toast, cut in half (vertically or diagonally – the choice is yours, so go wild). Eat immediately, with a side of napkins to catch the tomato/mayo juices that will undoubtedly dribble down your chin.