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This tomato sandwich recipe is one of the best simple joys of summer! It’s a very easy sandwich that’s an absolute treat with fresh, juicy in-season heirloom tomatoes.
Try my Chickpea Salad Sandwich recipe or Caprese Grilled Cheese Sandwiches next.
Why you’ll love it
These tasty tomato sandwiches are the ultimate “if you know, you know” situation. If you’ve never had the pleasure of experiencing one, the simplicity may throw you off. What could possibly be so magical about such a basic sandwich? Simply, it’s summer on a plate!
Perfectly ripe, sun-kissed, garden fresh heirloom tomatoes are paired with good bread in these southern-inspired tomato sandwiches. A little bit of mayo, salt, and pepper complement the tomatoes. They’re one of my absolute favorite things to eat all summer.
What you’ll need
- Tomato – heirloom tomatoes are my choice. They’re prized for their rich, complex flavor that’s considered superior to many other varieties.
- Bread – I like sourdough. It has a thick crust but with a deliciously soft and chewy interior, and the slight tang is amazing with the natural sweetness of the tomatoes. Regular white bread will work great; I know some people swear by a soft white bread that sticks to the roof of your mouth!
- Mayo – for rich creaminess
- Salt and pepper – key to bring out the flavors
- Olive oil – optional, but a drizzle adds an earthy, silky quality and depth of flavor
Pro tip
All the ingredients shine, so ensure that you’re using your favorite bread, in-season tomatoes from the garden or farmers’ market, and a mayo you love. Hellmann’s is my go-to, but Duke’s is also great.
History
- The tomato sandwich firmly has its origins in the south, and mine is a riff on the classic. I prefer not using traditional commercial white bread, for instance.
- It first appeared in 1911 in the Virginia Chronicle. The history of the tomato sandwich reveals some controversy over the years, everything from debating what kind of mayo is correct to if any additions are allowed or if the bread may be toasted.
- However you make it, everyone can agree it’s an important, perfect part of summer!
How to make tomato sandwiches
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut your bread into fairly thick slices. Spread a generous layer of mayonnaise onto it, followed by a sprinkling of salt. Layer the tomatoes on top of it. Season with more salt, cracked black pepper, and a drizzle of olive oil if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I like these salt and pepper grinders, and my go-to salt is Maldon sea salt flakes.
- Use a sharp chef’s knife to slice the tomato evenly on a sturdy cutting board. Store the rest in this tomato keeper.
- Here’s my go-to bread knife.
Substitutions and variations
- You don’t need to use an heirloom tomato. Pick whatever looks plump, not too soft or firm, smells good, and is at the peak of ripeness.
- Instead of drizzling the olive oil onto the sandwich, you can marinate your sliced tomatoes in a bit of olive oil and a little red wine vinegar with some salt sprinkled on top for 10 minutes or so prior to adding them to your sandwich.
- If you have some fresh basil, tear it up and add it on.
- Toast the bread and rub it with a cut-in-half garlic clove for even more savory flavor.
What to serve with tomato sandwiches
- Some southern Sweet Tea is super refreshing.
- I enjoy these on their own for a simple summer lunch, but they pair great with any salad such as my summery Avocado Corn Salad or Super Simple Parmesan Arugula Salad.
- For a light soup and sandwich combo, try my Creamy Corn Chowder or Easy Zucchini Soup.
Leftovers and storage
- If you don’t use the entire tomato, you can keep it in the fridge for a few days.
- I don’t recommend making these sandwiches ahead of time since they will get soggy quite quickly. (They’re meant to be a little messy!)
If you made these southern-style tomato sandwiches, please leave a star rating and review below or tag me on Instagram! Did you grow up with them, and how do you make yours?
Summer Tomato Sandwich
Ingredients
- 1 large heirloom tomato sliced, to taste
- 1-2 slices sourdough bread cut fairly thick
- Mayo to taste
- Sea salt, truffle salt, or seasoning salt to taste
- Freshly cracked black pepper to taste
- Drizzle of good olive oil optional, to taste
Instructions
- I like to make open faced sandwiches, but you can make a regular sandwich if you prefer. Toast your bread if desired. Spread a thick layer of mayo on the bread. Sprinkle a little salt on top of the mayo, then layer a few tomato slices on top. Add some more salt, pepper, and a drizzle of olive oil if desired. Enjoy immediately!
Notes
- You likely won’t use up the entire tomato. Simply cut the amount you need and then refrigerate the rest until needed.
- There’s endless variations with this one! See the blog post for more ideas.
- Nutrition info is very much an estimate and will vary a lot depending on what kind of bread you use, how much mayo and salt you actually add, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have eaten tomato sandwichs for 56 years! My aunt made them when I worked on their horse farm one summer as a kid. However, I, like she, always add a slice of American cheese! My favorite summer sannie!
Love your recipes. I’m a big fan.
Aww thank you, Brett!! I love how everyone makes this sandwich their own and it’s usually tied to happy memories. 😀