Big Tomato Sandwich Recipe**
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:
- 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.
- Toast or no toast?
- Toast the bread if you want a bit of crunch, or leave it soft for a traditional Southern feel.
- 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.
- 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.
- 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!