Southern Tomato Sandwich
The South’s obsession with simple, white-bread-only tomato sandwiches is spreading throughout the country—and for good reason. The no-fuss sandwich allows the in-season tomato to shine, and has become our go-to pick when enjoying lunch al fresco. This isn’t the time to use an artisanal loaf of bread—the packaged variety is actually preferred here. And because the difference between a great tomato and a mediocre one will be obvious in this dish, pick up your tomatoes from your local farmers market (or, even better, from your own garden). We recommend eating these all month, while the savory fruit is at its peak.
Ingredients
½ cup mayonnaise
1 tablespoon fresh lemon juice
1 garlic clove, finely chopped
1 teaspoon black pepper
8 (1½-inch-thick) pain de mie or white bread slices
4 large heirloom tomatoes, cut into ½-inch-thick slices
1 teaspoon kosher salt
Nutrition
Calories 444
Fat 23g
Sat Fat 3g
Cholesterol 12mg
Sodium 1065mg
Protein 10g
Carbohydrate 48g
Sugar 11g
Fiber 6g
Iron 4mg
Calcium 105mg
Directions
Combine mayonnaise, lemon juice, garlic, and pepper in a small bowl; spread on 1 side of each bread slice. Top 4 bread slices with tomatoes; sprinkle with salt. Cover with remaining 4 bread slices.
Yields: 4 (serving size: 1 sandwich)
