Big Tomato Sandwich

Big Tomato Sandwich

Creamy, Juicy, Peppery & Totally Addictive

Ingredients:

For 4 large sandwiches:

• 8 slices white sandwich bread (or sourdough for extra flavor)
• 4 large ripe tomatoes (heirloom or beefsteak are best)
• 3/4 cup mayonnaise (Duke’s, Hellmann’s, or homemade)
• 1 tsp salt
• 1 tsp freshly ground black pepper
• Optional: 1 tsp garlic powder or onion powder
• Optional: 1/4 cup fresh basil leaves (or arugula for a spicy twist)

Instructions:

1. Prep the tomatoes:

• Wash and pat dry your tomatoes.
• Slice them thick — about 1/4-inch rounds.
• Sprinkle them with salt and pepper. Let them sit for 5–10 minutes so they get juicy and full of flavor.

1. Toast or no toast?

• Toast the bread if you want a bit of crunch, or leave it soft for a traditional Southern feel.

1. Slather the mayo:

• Spread a generous layer of mayonnaise on both sides of the bread. Don’t skimp — this is what brings the creaminess and balances the acidity of the tomatoes.

1. Layer it up:

• Lay down a thick layer of those juicy tomato slices.
• If using, add fresh basil or a few baby arugula leaves for a peppery bite.

1. Sandwich & Press:

• Top with the other slice of bread.
• Gently press down so the juices start mingling with the mayo.
• Slice in half if you’re classy. Eat whole if you’re hungry.

Tips for Big Flavor:

• Let the sandwich sit for 5 minutes before eating for the flavors to meld.
• Add a sprinkle of flaky sea salt just before serving.
• Want it cheesy? Add a slice of sharp cheddar or fresh mozzarella.

Serving Suggestions:

• Serve with potato chips, dill pickles, or corn on the cob.
• Perfect for a picnic, potluck, or lazy summer lunch.

Why You’ll Love It:

• Juicy tomatoes + creamy mayo + soft bread = pure bliss.
• Minimal ingredients, max flavor.
• Summer in every bite!