Classic Tomato Sandwich (Printable)

Ripe tomatoes, creamy mayo, and fresh basil layered between soft bread for a satisfying light meal.

# What You'll Need:

01 - 4 slices fresh sandwich bread (white, whole wheat, or sourdough)

02 - 2 tablespoons mayonnaise (or vegan mayo)

03 - 2 large ripe tomatoes, thinly sliced

04 - 6–8 fresh basil leaves (optional)

05 - 1/4 teaspoon kosher salt

06 - 1/8 teaspoon freshly ground black pepper

01 - Lay out the 4 slices of sandwich bread on a clean cutting board or flat surface.

02 - Spread mayonnaise evenly on one side of each bread slice using a butter knife or spreader.

03 - Arrange the thinly sliced tomatoes on two of the bread slices, slightly overlapping each piece for even coverage.

04 - Sprinkle the layered tomatoes with kosher salt and freshly ground black pepper to taste.

05 - Place fresh basil leaves on top of the seasoned tomatoes for added flavor and freshness, if desired.

06 - Top each assembled half with the remaining bread slices, mayonnaise side facing down. Gently press together.

07 - Cut each sandwich in half diagonally or straight down the middle. Serve immediately for optimal texture and freshness.

01 -

It takes longer to read this recipe than to actually make the sandwich, which is honestly the best kind of cooking.
When tomatoes are truly in season, this rivals any restaurant dish I have ever paid money for.

02 -

Do not make this more than a few minutes before eating because ripe tomatoes will soak through any bread no matter how well you spread the mayo.
Room temperature tomatoes taste dramatically better than cold ones, so pull them out of the fridge an hour ahead if you store them there.

03 -

Slice the tomatoes with a serrated knife because it glides through the skin without crushing the flesh and turning everything into a jagged mess.
The single biggest upgrade is using tomatoes that have never seen the inside of a refrigerator, since cold kills their flavor faster than anything else.