Tomato Sandwich with Fresh Basil (Printable Version)

Ripe tomatoes, creamy mayo, and fresh basil layered between soft bread for a quick, satisfying bite.

# What You Need:

01 - 4 slices fresh sandwich bread (white, whole wheat, or sourdough)

02 - 2 tablespoons mayonnaise (or vegan mayo)

03 - 2 large ripe tomatoes, thinly sliced

04 - 6–8 fresh basil leaves (optional)

05 - 1/4 teaspoon kosher salt

06 - 1/8 teaspoon freshly ground black pepper

01 - Lay out the bread slices on a clean cutting board or flat surface.

02 - Spread mayonnaise evenly on one side of each bread slice using a butter knife or spreader.

03 - Arrange the thinly sliced tomatoes on two of the bread slices, slightly overlapping each piece for even coverage.

04 - Sprinkle the kosher salt and freshly ground black pepper evenly over the tomato slices.

05 - Tuck fresh basil leaves over the seasoned tomatoes for a burst of herbal freshness, if desired.

06 - Place the remaining bread slices on top, mayonnaise side down, and gently press each sandwich together.

07 - Cut each sandwich in half diagonally or straight down the center, then serve immediately for the best texture and flavor.

01 -

It takes less time to make than it does to decide what to order for takeout.
Those ripe summer tomatoes finally get the spotlight they deserve instead of being buried in a salad.

02 -

Slice your tomatoes no thinner than a quarter inch or they dissolve into mush, and no thicker than half an inch or the sandwich collapses.
Patting the tomato slices with a paper towel before assembling buys you an extra ten minutes of structural integrity.

03 -

Make the mayo spread thicker than you think it needs to be because the tomato juice thins it out as it sits.
Let your tomatoes come to room temperature before slicing because cold mutes their flavor dramatically.