Tomato Sandwich
The classic Southern tomato sandwich is about as simple as it gets! A perfect no-cook, 5-minute summer meal!
Servings 2 sandwiches
Calories 245.7kcal
Ingredients
- 4 slices white bread
- 2 tablespoons mayonnaise (I prefer Duke's brand)
- 1 ½ tablespoons snipped fresh basil leaves
- 1 ripe tomato, sliced
- Kosher salt and ground black pepper, to taste
Instructions
- In a small bowl, stir together mayonnaise and basil.
- Spread each slice of bread with an equal amount of the basil mayonnaise.
- Divide the tomato slices evenly between two pieces of bread. Season tomatoes with salt and pepper. Place the other two slices of bread (mayonnaise-side down), on top of the tomatoes to form two sandwiches. Slice in half and serve.
Notes
- These sandwiches are best served immediately. While you can certainly pack them in a picnic basket for the pool (I've done it many times!), the bread tends to get soggy from the tomatoes after too long.
- This recipe yields two sandwiches; however, you can easily scale the recipe up to make as many sandwiches as you need.
- Don't forget to season the tomatoes with kosher salt and freshly-ground black pepper. This extra touch adds such great flavor to the sandwich!
- Feel free to add extra basil leaves to the sandwich if you like, or adjust the amount of mayonnaise to suit your tastebuds.
Nutrition
Serving: 1sandwich | Calories: 245.7kcal | Carbohydrates: 27.5g | Protein: 5.2g | Fat: 13.8g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.4g | Cholesterol: 10mg | Sodium: 325.8mg | Potassium: 196.9mg | Fiber: 2.2g | Sugar: 2.8g