Southern Tomato Sandwich

The South’s obsession with simple, white-bread-only tomato sandwiches is spreading throughout the country—and for good reason. The no-fuss sandwich allows the in-season tomato to shine, and has become our go-to pick when enjoying lunch al fresco. This isn’t the time to use an artisanal loaf of bread—the packaged variety is actually preferred here. And because the difference between a great tomato and a mediocre one will be obvious in this dish, pick up your tomatoes from your local farmers market (or, even better, from your own garden). We recommend eating these all month, while the savory fruit is at its peak.

southern-tomato-sandwich
Photo by Greg DuPree
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  • Makes 4 (serving size: 1 sandwich)
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    Nutritional Information

    Per Serving

    • Calories 444 calories
    • Fat 23 g
    • Sat Fat 3 g
    • Cholesterol 12 mg
    • Sodium 1065 mg
    • Protein 10 g
    • Carbohydrate 48 g
    • Sugar 11 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 105 mg
The South’s obsession with simple, white-bread-only tomato sandwiches is spreading throughout the country—and for good reason. The no-fuss sandwich allows the in-season tomato to shine, and has become our go-to pick when enjoying lunch al fresco. This isn’t the time to use an artisanal loaf of bread—the packaged variety is actually preferred here. And because the difference between a great tomato and a mediocre one will be obvious in this dish, pick up your tomatoes from your local farmers market (or, even better, from your own garden). We recommend eating these all month, while the savory fruit is at its peak.

Ingredients

  1. Check ½ cup mayonnaise
  2. Check 1 tablespoon fresh lemon juice
  3. Check 1 garlic clove, finely chopped 
  4. Check 1 teaspoon black pepper
  5. Check 8 (1½-inch-thick) pain de mie or white bread slices
  6. Check 4 large heirloom tomatoes, cut into ½-inch-thick slices
  7. Check 1 teaspoon kosher salt

Directions

  1. Combine mayonnaise, lemon juice, garlic, and pepper in a small bowl; spread on 1 side of each bread slice. Top 4 bread slices with tomatoes; sprinkle with salt. Cover with remaining 4 bread slices.