It’s perhaps too self-evident to be great, but a tomato sandwich, properly executed, is a summer delight. It isn’t about smacking a tomato between two pieces of bread. It is all about allowing a great, in-season tomato to take center stage. When it’s in season, ripe and juicy and flavor-popping from all that sunshine, the tomato is the very reason to construct the sandwich.
There is also something nostalgic about it. It’s laid-back, like a lazy afternoon, and reminds people of something for many of us dinner on the patio, kitchen countertops sticky with tomato juice, or a snack that is plain but filled with love.
1. The Essentials That Make It Wonderful
At its simplest, the tomato sandwich consists of only three ingredients: thin slices fresh tomato, mayonnaise, and white sandwich bread. But more is happening behind the scenes than in sight. The tomatoes must be season’s best deep red in color, full of juice, full of flavor. You prefer thick slices, not watery thin ones. The bread needs to be soft enough to squish but firm enough so it won’t fold into itself.
And then of course there is the mayo. It brings creamy richness and a touch of acidity, which balances the sharp acidity of the tomato. A tomato sandwich without the mayo somehow never feels finished.
Don’t forget the salt. Tomatoes just love a sprinkle of salt. It awakens their juices and deepens their flavor. The perfect tomato sandwich is a bit sloppy, with juices oozing from the sides and a soft, squishy center you just can’t wait to get your hands into.
2. What Tomatoes Are Best
Not all tomatoes are created equal in this sandwich. Here’s what to pick up and what to pass.
- Heirloom tomatoes: That’s the ticket. Large, lumpy, and mouth-full of deep flavor. Sweeter, some of them; more tart, some of them; but all flesh and bone. Truly cut out for sandwiches like these.
- Beefsteak tomatoes: A respectable second choice. Big and juicy, with a strong skeleton that can bear thick slicing. A bit less strong in flavor than heirlooms, but every bit as good.
- Roma or Plum Tomatoes: Not ideal in this case. They’re more flesh than juicy, so less of the oohing, sloppy bite. Use those for sauces.
- Cherry or Grape Tomatoes: Too small. It’s hard to cut them in a way that satisfies a sandwich, and you’re finding it difficult to keep them from falling out.
- Green Tomatoes: A whole other dish, typically breaded and fried. Tasty, yeah, but not what we’re after for this rendition.
3. Bread Is More Important Than You Think
The bread can look just like a prop, but it serves a more important purpose than people give it credit for. It must serve as a support for the tomato, and not be a rival for attention against it.
- Soft White Bread: The old standby. It absorbs the tomato juice and the mayo, producing that silky, close-to-custard texture that makes each spoonful a little bit sinful.
- Sourdough or Whole Grain: These will do if you prefer a little more texture. Just don’t be surprised if their robust flavors take some of the attention away from the tomato.
- Artisan Breads: Avoid obscenely thick crusts they can overpower the soft interior and leave the sandwich un-biteable.
- Toasted or Not: Some insist that a little toast provides some traction. Others enjoy the way the soft bread gets all melty with the ripe tomato. Bad or good doesn’t exist just try both and see what you’re happy with.
4. Mayo: The Must-Have Ingredient
If you’ve ever taken a bite of a tomato sandwich with no mayo, you know something’s wrong. It’s not richness. Mayo holds everything together it cushions the bread, brings out the tomato, and contributes just the right depth to satisfy you.
- Store-Bought Mayo: Fine as all get out. Duke’s or Hellmann’s is fine. Duke’s particularly has a zing that particularly goes well with tomatoes.
- Homemade Mayo: If you dare, homemade mayo is a great upgrade. It’s creamier, more freshly flavored, and you can add lemon or garlic seasonings if you want.
- Flavored Mayo: Mix some mustard, hot sauce, or herbs into your mayo if you’re feeling adventurous. Just be gentle don’t overpower the tomato.
5. Optional Add-Ons (Only If You Must)
A plain tomato sandwich is perfect all on its own. But if you’re in the mood to switch it up, a few additions can work well as long as they don’t steal the spotlight.
- Fresh Basil or Other Herbs: A single basil leaf tucked inside adds a little floral brightness.
- Bacon: Now you’re edging into BLT territory. Still delicious, especially if the bacon is crisp and not too greasy.
- Avocado: Contributes richness but could damp the brightness of tomato. Be frugal with the slice.
- Cheese: A new mozzarella or an incredibly thin shave of cheddar can introduce a cream note. Be frugal.
- Hot Sauce or Vinegar: A drizzle. Leaving out a few drops of hot sauce or a drizzle of balsamic can introduce a whole new dimension without overpowering the other flavors.
6. Let’s Talk Technique
There is a trick to assembling this sandwich. Begin with mayonnaise on both bread slices this is sogginess insurance and holds everything together. Place your tomatoes thick in the middle, then cover with a heavy sprinkle of salt.
Some prefer to press the sandwich lightly so juices from the tomato can mix with the bread. Others place it on the plate for a few minutes, and then it’s got an all the more richer half-melted center.
Diagonal cut or straight across? Your choice but a diagonal cut makes the sandwich that much easier to manage and somehow more delightful.
7. Serving Ideas That Keep It Simple
A tomato sandwich does not require a sidekick, but if serving for a meal or taking one on a summer picnic, these combinations are perfect:
- Potato Chips: Provides the perfect amount of salty crunch.
- Pickles: Tangy, sharp pickles offset the richness of the mayo.
- Iced Tea or Lemonade: There is no summer like drinking one of these alongside a tomato sandwich.
- Sweet Corn or Watermelon: Keeping things seasonal makes the meal feel more complete.
- Cold Beer or Rosé: If you’re enjoying a slow afternoon, these are perfect companions.
8. Tomato Sandwiches and That Summer Feeling
Perhaps it is simplicity, or mess, or the fact that it only actually tastes this delicious for a few weeks of the year but tomato sandwiches are summer. They require little: good ingredients, a few minutes of time, and perhaps a couple of paper towels.
It’s a food that makes you slow down and notice what’s right in front of your face. No matter whether it takes you back in time or becomes the new family tradition, the tomato sandwich isn’t so much about eating as it is about holding on to season, to memory, and to that perfect ephemeral bite.
