Classic Tomato Sandwich (Printable)

Fresh ripe tomatoes with creamy mayo on bread, finished with basil for a satisfying bite.

# What You’ll Need:

01 - 4 slices fresh sandwich bread (white, whole wheat, or sourdough)

02 - 2 tablespoons mayonnaise (or vegan mayo)

03 - 2 large ripe tomatoes, thinly sliced

04 - 6–8 fresh basil leaves (optional)

05 - 1/4 teaspoon kosher salt

06 - 1/8 teaspoon freshly ground black pepper

01 - Lay out the bread slices on a clean cutting board or flat surface.

02 - Spread mayonnaise evenly on one side of each bread slice using a butter knife or spreader.

03 - Arrange the thinly sliced tomatoes on two of the bread slices, slightly overlapping each piece for even coverage.

04 - Sprinkle the tomato layers evenly with kosher salt and freshly ground black pepper to taste.

05 - Tuck fresh basil leaves over the seasoned tomatoes if using, for added brightness and herbaceous flavor.

06 - Place the remaining bread slices on top, mayonnaise side facing down, and gently press each sandwich together.

07 - Cut each sandwich in half diagonally or straight down the middle, then serve immediately for optimal texture and freshness.

01 -

It takes exactly as long as making toast, which means you have zero excuse not to eat something wonderful right now.
When tomatoes are truly in season, this sandwich will make you question why you ever cook anything at all.

02 -

Salt the tomatoes and wait even two minutes and you will have a soggy mess, so season right before closing the sandwich.
Room temperature tomatoes have twice the flavor of refrigerated ones, so pull them out ahead of time if you can.

03 -

A light toast on the bread creates a barrier that slows down sogginess if you need to make these a little ahead.
The best tomato sandwich you will ever eat comes from the ugliest tomato in the basket, so look for flavor not perfection.