How To Make a Tomato Sandwich

Sandwiches, Snacks

How to Make a Tomato Sandwich: a step-by-step tutorial on making summer’s favorite sandwich. Perfectly ripe tomatoes, sliced, salted and placed in between lusicious bread smothered with mayonnaise.

A few ex-boyfriends ago, I learned an incredibly valuable less: how to properly make a tomato sandwich. I am forever grateful.

During the summers we’d drive to Virginia to his family’s lake house. It was there where I’d buy big-ass tomatoes from old men who sold them out of their pick-up trucks parked alongside the road. They were beautiful and warm from the sun (the tomatoes not the old men). There’s something about a southern tomato that’s just really special. They’re kinda magical.

How to Make a Tomato Sandwich

  1. The first step to a glorious tomato sandwich is slicing the tomatoes. I prefer them to be about 1/4-inch thick. You don’t want too thin or too thick.
  2. Place the tomatoes on a few sheets of paper towels.
  3. Sprinkle them with a bit of kosher salt. Both sides. Salting the tomatoes, allows them to sit and drain. This makes it so the tomato sandwich doesn’t end up being soggy. NO SOG ZONE.
  4. Smother two slices of white bread with good-quality mayonnaise. This means Duke’s, Hellmann’s or Best Foods.
  5. Arrange the tomatoes on the slices of bread, add the other slice of bread and slice it up!

photo 5

How To Make a Tomato Sandwich

And then you eat it.

Is this a recipe, per se? Not really. It’s about instincts and common sense lol. Of course, if you want to make it even more exciting, some crunchy lettuce would be a delicious addition.

Thick slices of crispy bacon would make it into a BLT. And if you want to take it even further, a few slices of avocado would make it unreal!

Tomato sandwiches are the perfect super-quick-have-no-time-for-anything lunch. Summer is usually not my most favorite season. Between the heatwaves, bugs, incessant sugar/water ants, I much rather have fall or winter. But tomato sandwiches make summer a delight!

If you make this, let me know on Instagram!
How To Make a Tomato Sandwich.

How-To Make a Tomato Sandwich Recipe

Prep Time: 5 minutes
Draining Time for Tomatoes 10 minutes
Total Time: 15 minutes
Serving Size: 2
Calories: 125kcal
Tomato Sandwiches are a summertime staple. Thickly sliced heirloom tomatoes are salted and marinated and then sandwiched in between two pieces of bread with a few swipes of perfect mayonnaise.


  • 2 to 3 heirloom tomatoes
  • Pinch kosher salt
  • 1 tablespoon good-quality mayonnaise, (Duke's, Hellmann's, Best Foods)
  • 1 loaf white bread
  • Freshly ground pepper


  • Slice the tomatoes and arrange them on a few bed of paper towels. Sprinkle the tomatoes with a few pinches of salt and allow to sit and drain for 5 to 7 minutes.
  • Meanwhile, smother the slices of bread with mayonnaise. Both sides!
  • Place a few slices of tomatoes on the bread and sprinkle with a bit of black pepper. Top with another slice of bread and cut in half. Repeat with the remaining sandwiches.
CourseLunch, Snack
CuisineAmerican, Southern
Keywordheirloom tomatoes, how to make a tomato sandwich, tomato recipes, tomato sandwich
Nutrition Facts
How-To Make a Tomato Sandwich Recipe
Amount Per Serving
Calories 125 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Sodium 6mg0%
Potassium 3mg0%
Carbohydrates 32g11%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 25IU1%
Vitamin C 2mg2%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more summertime recipes? Here are some favorites:

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Leave a Reply

  • Reply Aine @ AwkwardIrishGirlBlogs September 12, 2014 at 12:40 am

    Oh my goodness, thank you for that salt-drying trick! Definitely trying this – I’ve spent too many years avoiding putting tomatoes in my sandwiches for that exact reason!

  • Reply Ellie September 12, 2014 at 1:06 am

    Those tomatoes are beautiful!

  • Reply Rivki Locker (Ordinary Blogger) September 12, 2014 at 3:52 am

    Those tomatoes look gorgeous. That salting trick is fantastic. I can’t believe I never knew that! Thanks for sharing.

  • Reply molly yeh September 12, 2014 at 6:31 am

    perfect. my fiancé’s dad eats tomato sandwiches like they’re going out of style… (well, i guess they’re going out of season, so we can’t blame him). i’ve got to get my hands on some duke’s mayo though!!! i keep hearing about it.

  • Reply Laura (Blogging Over Thyme) September 12, 2014 at 7:09 am

    Gotta get my hands on some good tomatoes this weekend!

    • Reply Adrianna Adarme September 12, 2014 at 9:37 am

      In LA the heirlooms don’t really get good until August/September.

  • Reply iHeart Fridays | The Lily Honey Life September 12, 2014 at 8:16 am

    […] – do it old school: how to make a legit tomato sandwich […]

  • Reply Dawn September 12, 2014 at 9:09 am

    I saw this on “A Chef’s Life” on PBS………..and I’ve been having tomato sandwiches for lunch all summer……we can’t buy Duke’s Mayo here but someday when I find some, I’ll try that, too. In a way it’s good that summer comes to an end here, so we look forward to next June/July when the heirlooms are ready to pick again.

    • Reply Adrianna Adarme September 12, 2014 at 9:36 am

      Yes, yes! I remember this, too! And in one episode Sean Brock wears a Duke’s mayonnaise t-shirt. Haha.

  • Reply Katie September 12, 2014 at 9:34 am

    Oh man, I hate sog zones. Solid tomato draining tip!

  • Reply Stacey September 12, 2014 at 9:43 am

    I grew up eating these and still enjoy the shit out of them. When Dad was in charge of dinner in the summertime, more often than not he’d cut up tomatoes into wedges, slather them in mayo, sprinkle them with s&p, and call it a side. Best thing ever.

    • Reply Stacey September 12, 2014 at 9:44 am

      Also, Guilty Confession: I’m a Southerner who prefers Hellman’s to Duke’s.

  • Reply Evelyn September 12, 2014 at 9:58 am

    so simple, but looks damn delicious!!

  • Reply misskimberlynn September 12, 2014 at 9:59 am

    You just pushed me onto memory lane. I had long forgotten my great-grandmother would make us tomato sandwiches during the summer. Reading your post brought back this time and I can almost taste it! This is on my to-do-list now! Thank you!!

  • Reply Pat Mc September 12, 2014 at 11:00 am

    I’m from New Jersey and we are known for our Jersey Tomatoes. I live on these sandwich’s during their growth period. I use Hellmans Mayo, always. Never had Dukes Mayo, but then again I’m not from that area.

    • Reply vickie September 12, 2014 at 3:39 pm

      so sorry you have never had the pleasure of Duke’s-nothing is even close

  • Reply Rachel (Rachel's Kitchen NZ) September 12, 2014 at 12:44 pm

    My fav – I adore tomatoes and tomato sandwiches – I will eat them straight off the vine and just about anyway you can think of!

  • Reply Christy September 12, 2014 at 1:16 pm

    Harriet the Spy would share a plate of these with Sport in the dumbwaiter.

  • Reply Joyce September 12, 2014 at 1:20 pm

    Having been raised in Amish country in Pa, this was the go-to meal and snack for anytime day or night. Seems like across the nation, this is the one thing all Americans have in common…..moved to Md and it was the same, same when we moved to South Carolina, and then taught our Russian friends about them while pastoring for years in Estonia..and we introduced it to them and yep, even the Russians and Estonians love it..Yum!

  • Reply Laura (Tutti Dolci) September 12, 2014 at 2:02 pm

    Thank you for the salting tip, trying that with tomatoes for tonight’s grilled pizza!

    • Reply Adrianna Adarme September 12, 2014 at 2:41 pm

      Yum! Yes that definitely should help with pizzas. Also, I’ve found that adding them toward the end helps too!

  • Reply Belinda September 12, 2014 at 3:05 pm

    In case anyone’s interested, the Aussie way uses tomato sauce (ketchup) instead of mayo. And maybe a tiny bit of Vegemite 😉

    • Reply Adrianna Adarme September 12, 2014 at 4:00 pm

      Oooo…interesting! Thank you for sharing that. Love learning stuff like this.

  • Reply “How-To” Make a Tomato Sandwich - The Recipe Daily September 13, 2014 at 1:36 am

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  • Reply Emma September 14, 2014 at 2:37 pm

    Yuuuum. I always do tomato and english cucumber on dill rye. Mayo on both sides of the bread, sea salt and pepper on top. So good.

  • Reply List: Sunday Reading | See Hatsie September 14, 2014 at 6:38 pm

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  • Reply Jamie | Jamie's Recipes September 15, 2014 at 5:20 am

    Mayo is a must for tomato sandwiches. Your tomatoes are gorgeous! I just have to have my tomato sandwich on toast. It is the way I grew up eating them.

  • Reply todd wagner September 15, 2014 at 2:31 pm

    “the tomatoes not the old men.” LOL

    This is great! Love the no SOG zone tip!

  • Reply Lindsey September 16, 2014 at 12:58 pm

    Adrianna, they way you have such a conversational tone in your recipe posts makes your blog so approachable…and comforting. Like a long time friend! Just wanted to say that, and I enjoyed reading this one, thanks =)

  • Reply AC September 17, 2014 at 4:21 pm

    That doesn’t look like a Duke’s jar! Otherwise, looks perfectly delectable. Thanks 🙂

  • Reply Sarah @ Will Run for Pasta September 17, 2014 at 5:21 pm

    Yes. There’s not much else that is as perfect as a good tomato sandwich. And it definitely has to be on white bread, it’s basically what white bread was invented for.

  • Reply kathryn September 23, 2014 at 4:29 pm

    try toasting the bread a little! it adds to the sandwich by giving a little crunch to go along with the soft, yummy tomatoes 🙂

  • Reply Amy October 9, 2014 at 8:19 am

    I LOVE tomato sandwiches!!!! I’ve got to have the bread toasted, though. When I was a kid, we used to make a sandwich with lettuce, tomato, American cheese, mayo, salt and pepper on toasted bread. It was a BLT without bacon, I guess, but with cheese. We called them “those sandwiches”. Not sure why, but it stuck! SO SO GOOD!!!!!!!