Southern Tomato Sandwich
This simple, 5-ingredient Southern Tomato Sandwich is a quintessential taste of summer. Serve with plenty of napkins when garden or farm stand tomatoes are at their juiciest!
Servings: 1 sandwich
Ingredients
- ½ large beefsteak variety tomato , ripe (heirloom, if desired/available)
- 2 slices white sandwich bread
- 2 tablespoons mayonnaise , more or less, to taste*
- salt and freshly-ground black pepper
Instructions
- Cut the tomato into meaty, 1/2-inch thick slices. We like to use a serrated knife. Depending on the size of your bread slices, you'll need 1-2 large slices per sandwich.
- Generously spread one side of each of the bread slices with mayonnaise.
- Season the tomatoes with salt and pepper and layer them onto one of the mayo-spread bread slices in a single layer, or slightly overlapped.
- Top with the second slice of bread, mayo side down.
- Slice sandwich in half and serve immediately.
Notes
*Preferably, Duke's, Blue Plate, Hellmann's/Best, or homemade mayonnaise.
**I like to use Arnold Country White, Pepperidge Farm Farmhouse White, or Captain John Derst's.
The blog post above contains a lot of information about variations in traditions for sandwich assembly, tips for choosing the best tomatoes, etc. I encourage you to give the article a read.
Nutrition
Serving: 1sandwich | Calories: 356kcal | Carbohydrates: 31g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 425mg | Potassium: 467mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1435IU | Vitamin C: 23mg | Calcium: 125mg | Iron: 2mg
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