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Tomato Sandwich with Sun-Dried Tomato Mayo
When it’s tomato season, all I want is this tomato sandwich with sun-dried tomato mayo! This tomato sandwich recipe is using two types of tomatoes (fresh heirloom and sun-dried!) then put in between toasted bread with tomatoes, so GOOD!
Double tomato sandwich, yes please!
What ingredients do you need for this tomato sandwich recipe?
For the sun-dried tomato mayo: All it takes in a pulse of sun-dried tomatoes, tossed with mayonnaise (such as Kewpie Mayo, Duke’s Mayonnaise or Hellmann’s), garlic cloves, kosher salt and freshly cracked black pepper.
Your favorite bread: I like a hearty sourdough for this sandwich! But you can use anything you have on hand such as white bread, baguette, whole-wheat bread
Heirloom tomatoes: Salted ripe tomato slices, in season, SO good for this sandwich and the STAR of this recipe. I like heirlooms for this, but you can use the best tomatoes you can find, such as beefsteak tomatoes, early girl tomatoes,
Optional add-ons: You can make this a BLT by adding some bacon and lettuce, add in any cheeses like mozzarella, fresh basil leaves with some lemon juice, it’s totally up to you!
Instructions to make the best tomato sandwich recipe
Make your mayo
In a food processor, or minced by hand, pulse or mince your sun-dried tomatoes with your garlic. Toss in your mayonnaise and season with kosher salt and freshly cracked pepper. Mix well until the ingredients are all incorporated. Cover and refrigerate while you prepare the rest of the sandwich.
Salt your tomatoes
Slice your tomatoes about 1/2 inch and sprinkle some salt over them (just a little pinch). You want thick slices, and not too thin. Salting the tomatoes takes out the moisture and gives a more juicy and flavorful bite.
Assemble
Layer one side of your bread (toasted if you prefer) with your sun-dried tomato mayo, then top with your tomatoes. Give a crack of pepper here and top with your top piece of bread. Gently press the sandwich halves together. Slice and serve.
Check out the below tomato recipes for more summer inspiration!
- Caprese Salad with a Honey Cilantro Lime Dressing
- Calabrian Chili Tomato Lobster Pasta
- Tomato and Melon Gazpacho
- Roasted Tomato Caprese and Prosciutto Sandwich
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Tomato Sandwich with Sun-Dried Tomato Mayo
Ingredients
- 1/4 cup sun-dried tomatoes packed in oil, drained
- 1 clove garlic
- 1/2 cup mayonnaise
- Kosher salt and freshly cracked black pepper
- 2 large ripe heirloom tomatoes
- 4 slices of your favorite bread sourdough, whole wheat, multigrain
Instructions
- In a food processor, or minced by hand, pulse or mince your sun-dried tomatoes with your garlic (pulse in food processor, or toss in minced) Toss or pulse in your mayonnaise and season with kosher salt and freshly cracked pepper. Mix well until the ingredients are all incorporated. Cover and refrigerate while you prepare the rest of the sandwich.
- Slice your tomatoes about 1/2 inch thick and salt them (just a little pinch). You want your pieces thick enough, and not too thin. Salting the tomatoes takes out the moisture and gives a more juicy and flavorful bite.
- Layer one side of your bread (toasted if you prefer) with your sun-dried tomato mayo, then top with your tomatoes. Give a crack of pepper here and top with your top piece of bread. Gently press the sandwich halves together. Slice and serve.
