What is it about tomato sandwiches that make foodies (or food lovers, eaters, or maybe just everyone) go absolutely wild? The simple tomato sandwich—a combination of bread, tomato, and mayonnaise, plus or minus other variables—is a summer staple in home kitchens across the country. I certainly love a good tomato sandwich, but I didn’t really realize that everyone else felt the same way, until Merrill from Food 52 posted an article about her favorite way to make the classic tomato sandwich… and received comment, upon comment, upon comment (upon comment) about how everyone else loves (and I mean LOVES) tomato sandwiches.
My tomato sandwich (if I could have a tomato sandwich in my honor) includes thick slices of chewy French or Italian bread (but not the soft pillowy kind, and definitely not toasted) slathered in store-bought mayo (Best Foods), thick, super juicy slices of heirloom tomatoes sprinkled with super fine sea salt that melts into the flesh, and black pepper. My tomato is usually eaten standing up at the kitchen counter, because it’s so juicy and fresh and good that once I’ve licked the ingredients off my fingers, I can’t possibly wait one second longer to dive in. It’s sweet, it’s salty, it’s acidic. The bread squishes around the thick tomato, bringing together the mayo and tomato juices in perfect unity. I don’t even like mayonnaise that much… but give me a tomato and a slice of chewy bread, and it’s all over.
The tomato sandwich, people, it’s nothing to scoff at. Go make one, trust me… you’ll want more.