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.
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 garlic clove, finely chopped
1 teaspoon black pepper
8 (1½-inch-thick) pain de mie or white bread slices
4 large heirloom tomatoes, cut into ½-inch-thick slices
1 teaspoon kosher salt
Sat fat 3g
How to Make It
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.
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