Classic Tomato Sandwich (Printable version)

Fresh ripe tomatoes and creamy mayo layered on soft bread with basil—a satisfying light meal in minutes.

# What you 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 4 slices of sandwich bread on a clean, flat work 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 layered tomatoes with kosher salt and freshly ground black pepper to taste.

05 - Place fresh basil leaves on top of the seasoned tomatoes for added flavor and aroma, if desired.

06 - Top each assembled half with the remaining bread slices, mayonnaise-coated side facing down.

07 - Gently press down on each sandwich and cut in half using a bread knife. Serve immediately for the best texture and flavor.

01 -

It takes almost no effort, but the combination of ripe tomato and creamy mayo on good bread tastes like you spent real time on it.
There is no cooking involved, which means your kitchen stays cool and cleanup is basically nothing.

02 -

Do not assemble these more than a few minutes ahead, or the bread will turn soggy and the magic is lost.
The quality of your tomato dictates the quality of the sandwich, so taste one raw before committing to the whole batch.

03 -

Let your tomatoes come to room temperature before slicing because cold mutes their flavor dramatically.
Toast the bread lightly if you want extra texture, but keep it golden since dark toast fights against the softness of the filling.