These classic tomato sandwiches will make you feel so nostalgic!
Plump, juicy, garden-ripe summer tomatoes are sliced thick and piled in between two pieces of soft bread. Pair them with a creamy aioli and basil, and WOW!
This simple sandwich is the essence of the season, especially if you happen to live in the South.
Luckily, everyone can enjoy these sweet, juicy flavors when tomatoes are at their peak!
Why You’ll Love These Tomato Sandwiches
Quick & Easy: These delicious sandwiches come together in under 15 minutes! They’re an ideal speedy lunch or snack.
Perfect for Summer: The ripe, juicy tomatoes are the highlight of this recipe, which are best in summer. This sandwich is light, cool, and refreshing.
Irresistible Taste: Garden-fresh tomatoes aren’t the only tasty part of these sandwiches. The zesty, garlicky aioli is also pretty tough to beat.
Customizable: You can add fresh herbs, seasonings, or even other veggies to suit your tastes. It’s a sandwich, after all, and those are always easy to tweak.
Ingredients
- Soft White Sandwich Bread: Soft white bread is the perfect blank canvas for plump ripe tomatoes. Lightly toast it for the best results.
- Ripe Beefsteak or Heirloom Tomatoes: These are the heart and soul of this classic sandwich. Use heavy, fragrant tomatoes at peak ripeness.
- Mayo: Creamy, tangy, and rich, mayo is the glue that holds this sandwich together. Use a high-quality brand for the best taste.
- Fresh Lemon Juice: A burst of bright acidity makes the tomatoes sing.
- Garlic: Fragrant and aromatic, a little raw garlic goes a long way. Finely mince or grate it so it blends right in.
- Salt & Pepper: The salt intensifies and draws out the essence of ripe tomatoes. The pepper adds a subtle kick to the aioli.
- Fresh Basil Leaves: Though optional, these peppery sweet leaves pair perfectly with the tomatoes. Layer whole leaves for an herbaceous pop.
How to Make Tomato Sandwiches
Basically, making tomato sandwiches is a matter of slicing, toasting, mixing, and assembling. Here’s a quick overview of the steps:
1. Make the aioli. Combine the mayo, lemon juice, pepper, and garlic in a small bowl. Mix well, then set aside.
2. Toast the bread. Lightly toast the bread until it’s just barely golden. Let it cool slightly before adding the aioli.
3. Assemble. Spread 1-2 tablespoons of aioli on one side of each piece of bread. Then, thickly arrange sliced tomatoes on two bread slices. Sprinkle with salt, then add a few basil leaves (if using). Close the sandwiches with the remaining bread, aioli side down.
4. Cut and serve. Slice each sandwich in half diagonally and serve immediately. Enjoy!
Tips for the Best Tomato Sandwiches
Like most sandwich recipes, this one is super easy and doesn’t require a lot of extra tips. I have only these few:
- The riper, the better. Technically, you can make tomato sandwiches all year round. However, they only taste this good when the tomatoes are fresh and in season. Select fully ripe tomatoes preferably from someone’s garden or a local farmer’s market.
- Stick to white bread. Trust me. I love whole wheat and multigrain bread, too. But when it comes to tomato sammies, white bread is the way to go.
- Toast only one side of the bread. This tip is somewhat strange, but it works. Instead of using a toaster, toast a single side of each piece of bread in a pan over medium-low heat. Use the toasted sides as the outside of your sandwich. Leave the other side of each piece soft to absorb the aioli and the tomato’s juices.
- Rub the bread with garlic. Cut a clove and rub it all over the toasted sides of the bread. Doing so will give it a subtle garlic flavor.
- Be generous with seasoning. Use plenty of salt. It makes all the difference.
- Don’t hesitate! The longer the sandwich sits, the soggier the bread will become. To avoid this problem, serve the sandwich immediately after assembling it.
- Try tasty variations. Add bacon, cheese, sliced avocado, extra veggies, and more.
How to Store
Unfortunately, tomato sandwiches don’t store well. As I mentioned, they’re best immediately after assembling. However, you can make the aioli in advance.
To Store Aioli: Simply prepare it and store it in an air-tight container in the fridge for up to 3 days.
If you made too many sandwiches, you can wrap them tightly in plastic wrap and refrigerate them. Try to consume them within 1-2 hours, though, and even then, they’ll likely be soggy.
Tomato Sandwiches
2
servings10
minutes294
kcalGet back to basics with these classic tomato sandwiches! The combo of sliced tomatoes, mayo, lemon, garlic, and fresh basil is so light and refreshing.
Ingredients
- For the Aioli
1/4 cup high-quality mayonnaise (like Duke’s or homemade)
1 tablespoon fresh lemon juice
1/2 teaspoon freshly ground black pepper
1 small garlic clove, finely minced or grated
- For the Sandwiches
4 slices soft white sandwich bread (like Wonder Bread)
2-3 large ripe beefsteak or heirloom tomatoes, thickly sliced
kosher salt
fresh basil leaves (optional)
Instructions
- In a small bowl, combine the aioli ingredients. Stir well to make a zesty, garlicky aioli spread.
- Lightly toast the bread slices until just barely golden. Allow to cool slightly.
- Generously spread the aioli on one side of each bread slice. Use about 1-2 tablespoons per slice.
- Arrange the tomato slices on two of the pieces of bread. Use as many slices as you’d like to make a thick layer. Sprinkle the tomatoes generously with kosher salt.
- Add a few fresh basil leaves on top of the tomatoes, if desired.
- Top each tomato stack with the remaining bread slices, aioli side down. Gently press to adhere.
- Using a sharp knife, slice each sandwich in half diagonally.
- Serve the tomato sandwiches immediately, with plenty of napkins. Enjoy the sweet juices from the ripe tomatoes mixing with the zesty, garlicky aioli.
Notes
- Use the best quality, ripest tomatoes you can find. Beefsteak or heirloom varieties are ideal.
- Salting the tomatoes helps draw out their sweet juices and flavors the sandwich.
- Soft white bread allows the tomato to be the star. Toasting lightly prevents sogginess.
- High-quality, full-fat mayonnaise, like Duke’s, provides the best flavor and texture.
