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.