Classic Tomato Sandwich (Printable)

Ripe tomatoes, creamy mayo, and fresh basil layered on toasted bread for an effortless summertime favorite.

# What You Need:

01 - 4 slices country-style or sandwich bread

02 - 2 to 3 ripe tomatoes, sliced about 1/4 inch thick

03 - 1 small handful fresh basil leaves

04 - 2 tablespoons mayonnaise

05 - Salt, to taste

06 - Freshly ground black pepper, to taste

07 - 1 tablespoon extra-virgin olive oil

08 - 1 teaspoon balsamic vinegar

01 - Toast the bread slices lightly until golden on the surface but still soft inside, if a crisp texture is desired.

02 - Spread a thin, even layer of mayonnaise over one side of each bread slice.

03 - Arrange the tomato slices in a single, even layer over two of the bread slices, overlapping slightly for full coverage.

04 - Sprinkle the tomatoes generously with salt and freshly ground black pepper to draw out their natural flavor.

05 - Tear or layer fresh basil leaves over the seasoned tomatoes.

06 - For added depth, drizzle the tomatoes with extra-virgin olive oil and balsamic vinegar.

07 - Place the remaining bread slices on top, mayonnaise side down. Slice each sandwich in half diagonally and serve immediately.

01 -

It takes less than ten minutes but tastes like you put real thought into lunch.
The combination of ripe tomatoes and good mayonnaise on toasted bread is so simple it almost feels like cheating.

02 -

Salt your tomatoes right before assembling or you will end up with a puddle on your cutting board.
Toasting the bread is not optional if you are using extra juicy tomatoes because it is the only defense against sogginess.

03 -

Let your tomatoes sit at room temperature for at least an hour before slicing because cold mutes their flavor significantly.
The best tomato sandwich you will ever eat comes from produce picked the same day.