Juicy and refreshing, this Tomato Sandwich is a Southern classic that only takes five minutes to make!
Full disclosure: I eat tomato sandwiches year-round. And I have done this for years now, even when they’re not in season and the tomato selection at the market isn’t so great. I think it has something to do with the 1996 film Harriet the Spy, which is a movie I spent a lot of time rewatching as a kid. In it, we see the precocious and fierce Harriet, age 11, preparing her school lunch: a juicy, mayo-laden tomato sandwich. I couldn’t believe it and needed to try it myself. So I did, and I never looked back.
I’ve always enjoyed tomatoes, even as a really young child. My father kept a vegetable garden in our backyard, and he’d frequently hand me a freshly picked tomato, which I’d eat like an apple. In my adulthood, I don’t think I can count the tomato sandwiches I’ve consumed. It’s become such a go-to for me—I easily eat four of them a week. Usually for breakfast, and usually open-faced.
I think this recipe showcases a simple and really excellent sandwich that probably deserves more hype, don’t you think? No frills, no fancy condiments, just a handful of quality ingredients. After all, if it was good enough for Harriet Welsch, it’s good enough for me.
Choosing the best tomatoes for your sandwich
There are few things more disappointing than biting into a tomato sandwich and realizing the tomato is flavorless and mealy. It’s always a bummer. The key to a great tomato sandwich lies in finding the perfect tomato—one that’s ripe, juicy, with a subtly sweet acidity. The best tomatoes are ones that have been allowed to ripen on the vine, but if that’s not available in your local grocery store, look for tomatoes that are bright in color and have a slight give when you press on them. Heirloom varieties, even with their knobby imperfections, offer a depth of flavor that most other varieties just can’t match.
How do I store leftovers?
This is one of those dishes that’s best enjoyed fresh. Though, if you have any leftovers, you can wrap the sandwich tightly in plastic wrap and then store the sandwich in an airtight container in the fridge for up to 24 hours.
Serving suggestions
Just as with any other sandwich, you can’t go wrong with the classic side of chips. This recipe for Air-Fryer Potato Chips is hard to resist and requires less oil than conventionally fried chips. Alternatively, I also really love these crispy Carrot Chips and this yummy recipe for Air-Fryer Sweet Potato Chips. If I’m looking to create a full meal around this sandwich, I’ll include some heartier sides like Old-Fashioned Potato Salad and Carolina Coleslaw.
And, of course, this sandwich isn’t the same without quality mayo. So if you’re looking to forgo the jarred stuff and make it at home, I’d recommend you go with this recipe for Homemade Mayonnaise or this one for Japanese Mayo. Both are stellar!
Ingredients
- 2 slices sourdough or white sandwich bread
- 2 tablespoons mayonnaise
- 2 teaspoons chopped chives optional
- 2 thick slices of a ripe tomato
- A pinch of kosher salt
- A pinch of freshly ground black pepper
Instructions
- For a crunchy sandwich, toast the bread slices lightly; otherwise, you can use the bread untoasted.
- Evenly spread the mayonnaise on one side of each bread slice. Sprinkle on the chives, if using.
- Place the tomato slices over one slice of bread. Sprinkle a pinch of kosher salt and freshly ground black pepper over the tomato.
- Place the other slice of bread on top, cut the sandwich in half, and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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