Ingredients
- 2–3 large ripe tomatoes (heirloom, beefsteak, or vine-ripened for maximum flavor)
- 4 slices of fresh bread (white, sourdough, whole-grain, or brioche)
- 2–3 tbsp mayonnaise (Duke’s, homemade, or your favorite creamy mayo)
- 1 tbsp olive oil (optional for extra richness)
- Salt & black pepper (freshly ground for maximum flavor)
- 1 tsp garlic powder (optional)
- Fresh basil leaves or lettuce (optional but recommended)
- 1 tsp balsamic glaze (optional sweet tangy finish)
Instructions
1. Prep the tomatoes
- Wash tomatoes and slice them thick (about 1 cm).
- Lay slices on a board and sprinkle with salt + pepper.
- Let them sit for 5 minutes so they release juices—this boosts flavor.
2. Prep the bread
- Toast lightly if you want a crisp sandwich, or leave soft for a classic version.
- Spread a generous layer of mayonnaise on each slice.
- Optional: add a thin drizzle of olive oil for extra richness.
3. Build the sandwich
- Place 2–3 tomato slices on the mayo-covered bread.
- Add another light sprinkle of salt + pepper.
- Optional: add
- fresh basil leaves
- crisp lettuce
- garlic powder
- balsamic glaze drizzle
4. Close and slice
- Top with the second bread slice.
- Press gently and slice in half.
Serving Suggestions
- Serve with potato chips, pickle spears, or a cold iced tea.
- For a richer version, add fresh mozzarella or crispy bacon.