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!

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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

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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.

Ingredients

  • 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

Directions

  • 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
Calories: 125kcal | Carbohydrates: 32g | Protein: 12g | Fat: 3g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 3mg | Fiber: 1g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

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33 Comments

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  • 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!!!!!!!

  • 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 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 AC September 17, 2014 at 4:21 pm

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

  • 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 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 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 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 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.

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