The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip up the perfect combination of juicy tomatoes, crusty bread, and mayonnaise for a sandwich that’s nostalgic and satisfying.
Why we love this recipe
What is summer without a great tomato sandwich? If you’ve got your hands on some juicy ripe tomatoes, this is what to make. The combination of golden toasty bread, savory tomatoes, and flavorful mayonnaise is truly one of the simplest and best ways to enjoy this seasonal ingredient.
Alex and I both grew up eating tomato sandwiches in the summer. My grandfather always ate a variation: tomato peanut butter sandwiches (which I still haven’t tried!). Here is our master method for how to make the best tomato sandwich recipe, stepping it up with an optional herb aioli that takes it over the top! It’s our favorite fast summer dinner idea.
Ingredients for a classic tomato sandwich
The classic tomato sandwich is nothing fancy. But like any recipe, it’s all about quality of ingredients! Here’s what you’ll need:
- Sourdough bread: Best quality bread makes the best tomato sandwich. A classic choice is white bread, but we like something with a little more texture: sourdough bread or a crusty artisan bread like no knead bread or focaccia bread. You can also use a quality sandwich loaf.
- Tomatoes: Use only the best ripe tomatoes. Multi-colored heirloom tomatoes add a nice touch!
- Mayonnaise: For a classic tomato sandwich, plain mayonnaise works. Or, use our herb aioli to step it up.
- Salt and pepper: It’s important to season the tomatoes before making the sandwich.
Step it up with basil or tarragon aioli
This tomato sandwich is delicious on its own, but it’s even better with an herb aioli! Aioli is a sauce that comes from the South of France and Spain, also known as allioli or aïoli. In the US since the 1990’s, it’s become common to call any flavored mayonnaise aioli.
You can make a simple herb aioli by mincing garlic and either basil or tarragon, then mixing with mayonnaise and a hint of vinegar and mustard. We love the tarragon aioli version, but it’s also great with basil aioli!
Tips for a great tomato sandwich
There are a few tips to take your tomato sandwich from good to great! Here are a few tips:
- Toast the bread first. Toasting the bread in a skillet with olive oil helps to season the bread and make a crunchy, contrasting texture. This is essential, in our opinion! (Otherwise, the bread is a little too squishy.)
- Use the herb mayo (aioli). Making tarragon aioli or basil aioli really steps up this sandwich! It’s not required, but it adds a good amount of herbaceous flavor.
- Liberally season the tomatoes. Always season the tomatoes with salt and pepper before adding them to a tomato sandwich.
Also, remember to always eat a tomato sandwich with a napkin! They’re pretty messy—intentionally!
Variations and additions
Personally we love adding to our tomato sandwiches to give them a little more texture! Here are a few ways to mix up this sandwich:
Storing leftovers
A tomato sandwich is best eaten immediately after making, since the liquid in the tomatoes causes the bread to become soggy. The tarragon aioli lasts up to 2 weeks refrigerated.
More tomato recipes
When it’s tomato season, make all the tasty tomato recipes! Our favorite ways to use tomatoes are in a classic Caprese salad or Greek salad. A tomato pie or tomato galette are also fun ways to use these seasonal ingredients.
Dietary notes
This tomato sandwich recipe is vegetarian and dairy-free. For vegan, use purchased vegan mayonnaise (cashew cream also works as a spread). For gluten-free, use gluten-free bread.
Frequently asked questions
Heirloom tomatoes, beefsteak tomatoes, or any ripe, juicy tomato variety will work. Look for tomatoes that are fragrant, plump, and yield slightly to gentle pressure.
Toasting the bread is optional but recommended. It adds a subtle crunch and helps prevent the bread from getting soggy from the tomato juices.
Store any leftover tomato slices in an airtight container in the refrigerator for up to a day or two.
Description
The classic tomato sandwich is all about the glory of juicy, ripe tomatoes! Here’s our guide for how to whip up the perfect combination of juicy tomatoes, crusty bread, and flavorful mayonnaise for a sandwich that’s nostalgic and satisfying.
For the tomato sandwich
- 4 slices sourdough bread
- 2 large slicing tomatoes
- ½ cup mayonnaise (or herb aioli; see below)
- Kosher salt
- Freshly ground black pepper
- Olive oil, for toasting
For the basil or tarragon aioli (optional)
- 2 tablespoons finely chopped basil or 1 ½ tablespoons finely chopped tarragon
- 1 small garlic clove
- ½ teaspoon white wine vinegar or lemon juice
- ½ teaspoon yellow mustard (optional)
- ½ cup high quality mayonnaise (vegan if desired)
- Make the aioli (optional): Mince the garlic as finely as possible, then use the side of your knife blade to mash and grind it into a paste. Whisk together the garlic and herbs with the white wine vinegar, yellow mustard, and mayonnaise. (Stores refrigerated for 2 weeks.)
- Toast the sourdough bread: Add a drizzle of olive oil to a cast iron pan or skillet over medium heat. Add the sourdough bread slices, interior side facing down. Toast for 1 to 2 minutes until golden brown.
- Prepare the tomatoes: Slice the tomatoes into ¼-inch thick rounds. Sprinkle both sides of the tomato slices with a pinch of kosher salt and freshly ground black pepper.
- Assemble the sandwich: Spread mayonnaise generously on one side of each toasted bread slice. Layer the tomato slices evenly on two of the bread slices, ensuring they cover the bread completely. Top with the remaining slices of bread, mayonnaise side down.
- Serve: Cut the sandwiches in half and serve immediately. This sandwich is best enjoyed fresh to savor the juicy tomatoes and crispy bread (don’t mind the mess!).
- Category: Main dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
