Tomato Sandwiches
Updated April 4, 2023
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 slices crusty country bread
1 fat garlic clove, halved crosswise
1 ripe and soft tomato, halved
Extra-virgin olive oil, for drizzling
Flaky sea salt
Mayonnaise, as needed
1 ripe but firm tomato, sliced
Thinly sliced white onion
4 slices cooked bacon (optional)
Nutritional analysis per serving (2 servings)
39 grams carbs; 21 milligrams cholesterol; 390 calories; 8 grams monosaturated fat; 6 grams polyunsaturated fat; 4 grams saturated fat; 20 grams fat; 5 grams fiber; 688 milligrams sodium; 14 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
- Step 2
Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.
Private Notes
Comments
hmmmm...way too fancy. Eat Over The Sink Tomato Sandwich as follows: Two thin slices of a Pullman loaf (white sandwich bread) each slathered with copious amounts of (must be) Hellmann's. Cover one slice with as many tomato slices as possible, salt the slices, cover with the other bread slice and press slightly. Eat in the sunny daytime over a kitchen sink with a window. Life is good.
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Instead of eating over the sink I recommend eating over a plate like I did so you can lick the plate afterwards. Go all in on those bad manners.
I've been making tomato sandwiches ever since I read Harriet the Spy about 50 years ago. They're just the best when tomatoes are ripe in the garden. Over the years my recipe evolved from Harriet's a little, but crunchy toast, mayo, juicy tomatoes and a dash of S&P are essential, and so simple. I just tried this recipe today and it's definitely worth the extra effort if you're feeling fancy. Used sweet onion from the garden. Don't know if Harriet would approve, but I sure do!
I agree pretty much with all of the methods, ingredients(Dukes = best, but Hellmans =best substitute). As for spicing up the flavor, S&P is just too MN/WI’y. I always sprinkle a liberal shake of powdered Chipotle Pepper on EVERY summer tomato sandwich. The kick of smokey heat pairs perfectly with the tomato umami and the bacon’s smoked flavor. I try to use Maple smoked bacon whenever possible. As for the bread - white can’t handle the palette of hearty ingredients as well as well developed sourdough whole grain bread
Have been eating these since a child. White bread, garden fresh tomatoes, s&p, mayo. Do not toast. Eat.
Our version, which everyone loves is to very thinly slice vidalias and put a bunch of them over the mayoed bread, top with a medium thick slice of tomato (blot it dry a bit first), add salt and a drop of olive oil, more onions, and occasionally add a thin slice of tomato on top of the onions. Often I use the mandolin to slice a few of vidalias and keep them a day or two in the fridge or take them to a picnic and make the sandwiches there. Thin onion is the key here