Open-Face Heirloom Tomato Sandwiches

 

Farm-Fresh Eats: Open-Faced Tomato Sliders

Video taken from the channel: Sprouts Farmers Market


 

The FIRST Tomato Sandwich of the Year (and How I Make Mine) | Roots and Refuge Kitchen

Video taken from the channel: Roots and Refuge Farm


 

Heirloom Tomato Sandwich

Video taken from the channel: Clover KIT


 

Sandwich | Open Sandwich | Quick Sandwich | Easy Sandwich | How to make Sandwich

Video taken from the channel: Fusion Fry


 

Heirloom Tomato Sandwich

Video taken from the channel: Clover KIT


 

Heirloom Tomato Sandwiches

Video taken from the channel: Jane Esselstyn


 

Brad Makes Charred Tomato Toast | It’s Alive | Bon Appétit

Video taken from the channel: Bon Appétit


Open-Faced Heirloom Tomato Sandwiches: What it took for 6 sandwiches: * 3 Tbs. mayonnaise * 1 cup loose basil leaves * 3 large heirloom tomatoes, cut into 1/2-inch slices, and then in half, crosswise (red, yellow, orange, whatever you find!) * 6 slices grainy bread, toasted * coarse salt, freshly ground pepper and extra-virgin olive oil, for drizzling. 4 slices sandwich or crusty bread, lightly toasted. 1/2 cup goat cheese, room temperature. 2 medium heirloom tomatoes (about 1 lb), cored and sliced.

10 kalamata olives, pitted and sliced. 1 handful fresh basil leaves, sliced into thin ribbons. extra virgin olive oil. Open faced tomato sandwich with garlic and herb spread over a toasted crusty bread.

It’s the perfect tomato toast to enjoy in the summer time!Lay a slice of each tomato on each slice of bread. Sprinkle with salt and pepper. Sprinkle olive oil over the tomatoes. Create the parmesan curls by using a vegetable peeler along the side of a solid piece of parmesan, slicing as thin as possible.

Heirloom Tomato Open-faced Sandwich. When it comes to the season’s first home grown heirloom tomatoes, I want to enjoy them in minimalist preparations in order to taste their concentrated flavours of summer. As the season winds down, so does the taste of tomatoes, and this is the time to throw them in a pot with roasted garlic for creamy. Open-Faced Heirloom Tomato Sandwich September 7, 2015 by Amy Flanigan 32 Comments Toasted bagel is topped with an herbed cottage cheese, heirloom tomatoes, and Parmesan for a perfectly light breakfast or mid-morning snack. In this Tomato Sandwich recipe, it highlights the sweet simplicity of the tomato’s flavors.

The right amount of fleur de sel shouldn’t make your Tomato Sandwich. Beautiful folds of prosciutto lay atop a bed of wild arugula, with a layer of perfectly ripe heirloom tomato slices peeking from in between. The tomatoes are at their summer height in farmers. On a grill pan over medium-high heat, grill bread until golden and slightly charred, about 2 minutes per side.

To assemble each sandwich, spread 2 tablespoons of reserved tarragon aioli on bread. Layer on 3 slices of heirloom tomatoes. Crisp the prosciutto lightly in a skillet over medium-low heat.

Spread the butter evenly among the bread slices. Top each slice of bread with arugula, prosciutto, and a slice of heirloom tomato. We suggest serving alongside cheese and fresh-cut vegetables for a complete meal!

List of related literature:

Use a seasonal tomato, such as an heirloom tomato, for this sandwich.

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

When the rustic Italian bread salad, panzanella, is done well, the sweet juice of the tomatoes mixes with a bright­tasting vinaigrette, moistening chunks of thick­crusted bread until they’re soft and just a little chewy—but the line between lightly moistened and unpleasantly soggy is very thin.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

For prosperity sandwiches with a wealth of flavor, we paired slices of roast turkey and ham with a rich cheese sauce, earthy sautéed mushrooms, and sliced tomatoes—but the challenge would be protecting the crusty toasted bread.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Scald and peel about a dozen or more ripe tomatoes; butter a shallow baking-dish, and put in the finest without breaking them, and not quite touching; fill up the little space between with small pieces of stale bread, buttered.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

Cut four or six large ripe tomatoes into thin slices and spread them out on a rimmed baking sheet, along with three smashed garlic cloves, olive oil, salt, and pepper.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Spread dried-tomato mixture evenly on cut sides of bread.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

All you need are truly ripe, luscious tomatoes and a slightly stale loaf of chewy, substantial bread that will absorb the tomato juices without losing its texture.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Use these tomatoes as an ingredient in bread or as an antipasto served with bread, or toss them with pasta or drop them onto pizza or focaccia instead of fresh tomatoes.

“Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine” by Beth Hensperger
from Bread Lover’s Bread Machine Cookbook: A Master Baker’s 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
by Beth Hensperger
Harvard Common Press, 2000

For long weeks we have suffered the insult of the tomato-labeled objects in grocery stores, the ones genetically predisposed for shelf life not sandwiches, at least not the kind we crave.

“Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition” by J. Benton Jones, Jr.
from Tomato Plant Culture: In the Field, Greenhouse, and Home Garden, Second Edition
by J. Benton Jones, Jr.
CRC Press, 2007

This is a very highly seasoned spread that would be wonderful in scooped-out cherry tomatoes or served spread thinly on slices of toasted baguette.

“The New Elegant But Easy Cookbook” by Lois Levine, Marian Burros
from The New Elegant But Easy Cookbook
by Lois Levine, Marian Burros
Simon & Schuster, 2008

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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89 comments

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  • Any bread toasted with salt, medium pepper, and heavy on the mayonnaise. I use garden fresh tomatoes right from my garden. My dad even likes to put my tomatoes in BLTs and salads.

  • You said that you were making salsa with the yellow tomatoes…. Do you worry about the low acid tomatoes while canning? or do you just substitute with more vinegar?

  • Lol sooo..the show is called “it’s alive” when literally the only thing “alive” for this episode was the fact that the tomatoes were fresh aka they were alive

  • Mothing better than a tomato sandwich!!
    Cannot wait to try this!!with all those layers of flavor -the balsamic vinegar basil cilantro hummus yum!! Thanks again for the great recipe and your inspiration!!

  • 10:59 Sohla, he’s not bullshitting. Flour is EXTREMELY flammable when it is dispersed into the air, and flour mill explosions have been known to happen.

  • I am a mayo fan BUT with my tomato sandwhichs I use miracle whip cause that is how my grandma made them with salt and pepper so YUMMY!!! Mine tomates are still small and green, I may not even get any till September.

  • Oh those Americans:-) You should eat this bread w/o toasting it, though I like it toasted as well. German bread is so much better than American bread!!:-)

  • Just made this after watching it for the third time since I finally had some tomatoes and couldn’t take it anymore!! I did a little lemon juice in the pan too, with Muenster cheese, and a little spinach on the bread and let it all melt in together ���� perfect midnight snack ��

  • I had so much fun watchin’ this ������ special mention the video edit guy/script guy/whoever it may concern guy. And of course, Brad is so funny dude.������

  • When Brad uses his bare fingers to mix around hot food instead of a spatula is the highest anxiety.
    As Jenna would say..
    “I’m a vIRGOOO”

  • Heck ya! My mom always made toasted mayo tomatoe open faced sandwiches! I find a BLT is nice. Or even just adding FRESH BASIL, common, tomatoe basil?!…. just do it.

  • Love tomato sandwiches. I put fresh basil on mine sometimes. But nothing beats just tomato with salt and fresh cracked white pepper.

  • I was so happy when Whole Foods moved in because now I can get Engine 2 products. I tried the hummus last week. I will be making these sandwiches! Thanks!:)

  • This place makes you feel like your important and then when you are no use to them anymore they treat you horrible! Clover is terrible and Megan from payroll is the WORST!!! They treated me HORRIBLE!!!! made me fall back into my depression and all and Megan is very run along with Dave and rob, i won’t put last names smh ����‍♀️ I Loved the company then they showed their true colors

  • OMG I just made this and I was taking a bite when my daughter called. She asked what I was doing and I said eating the best sandwich I’ve ever had LOL she said where did I get it from and I said my kitchen!

  • Thank you. I smile every time I see a video by you in my notifications.

    Do you already have tomatoes? Mine are just tiny green balls right now, but our summers are quite mild here. I can’t wait to try this in a couple of months, when we have tomatoes and basil in the garden.

    Ann, I love your enthusiastic nature.

    I can’t eat wheat or rye, so I use leftover oat waffles for bread (I don’t use banana in my waffles but use less sweet applesauce.) It’s not as good as that yummy rye bread, but pretty darn close.

  • hi, u guys are a hoot. i love, love your show.i have been doing fok, and prevent heart disease for a few years now, since my heart attack.the past year i kinda veered off and messed up til i watched the documentary H.O.P.E..i have been really sticking to wfpb ever since.and i forgot how good it feels to eat clean food.thanks for all ur wonderful recipes.and good humor.Betty from Nova Scotia.

  • Just made them today. We couldn’t tell the difference between a heirloom tomato and a regular tomato taste wise. Yet, we loved the sandwich and will be making more this summer.

  • I make this open sandwich every weekend now for my husband and I, its sooo good!!! Thank you for sharing the recipe, love your videos ��

  • Definitely going to try this, it might not be a tomato sandwich if I add avocado but I love avocado with tomatoes on sprouted grain bread with a gooood rich olive oil, coarse salt and pepper �� yum!!

  • I made this sandwich on Saturday for myself and it was so delicious that I then made it for my son and daughter-in-law on Sunday. They really liked it as well. Tomatoes are not yet in season in Pittsburgh but the ones I got at the farmer’s market were still tasty. Thanks for sharing!

  • I have been able to get the engine 2 wraps but I have not seen the Engine 2 hummus. Where can I find it? & What brand of balsamic do you use. I don’t like the one I have right now too much. Thanks
    Oh! & I have all the new Engine 2 book, the 28 day book,& your book! I already don’t eat meat & dairy but have high triglycerides & cholesterol probably from fish, oils, & processed vegan items.im just starting this new oil free journey now, like today ��.

  • I usually like my tomato sandwich pretty plain to highlight the tomato, BUT this looks so delicious I’ve got to try it! Thanks for the fabulous videos you two!

  • I grew up in Washington state eating Tomato sandwhiches (miracle whip instead of mayo) with Walla Walla sweet onions.
    Always toasted and pinch of sea salt as well. ��

  • Believe it or not, you’re not the first YouTuber I’ve watched make and eat a tomato sandwich while discussing that everyone has their own technique. She’s from South Carolina (Southern ASMR Sounds) and she thought it was a southern thing. I’m from the north, but I do love tomatoes and I’m probably the only person in my family besides my grandmother who would eat a plain tomato sandwich!

  • As a little girl, Granny, momma & I would walk to the garden w/a salt shaker. We’d bite into tomatoes, fresh off the vine, like apples. I like pepper on my sandwich & never toast the bread; the rest is the same! ��

  • Tomato sandwiches are so good! I first heard about them as a kid when I watched the movie Harriet the spy. Since then I have been in love. I make mine pretty much the way you do. I use to use untoasted bread but it was always soggy because of the tomato.

  • That man has strong lungs! I’m Mexican, when my mom would cook anything with Chile de Arbol she’d have the whole house coughing ��

  • I recently discovered that hummus is a great mayo substitute on a tomato sandwich. Delicious and maybe a bit healthier than mayonnaise. Still like mayo tho too

  • Ive never had tomato sandwiches but my mom likes to eat tomato cucumber sandwiches. I like more processed tomatoe things than just raw tomato

  • My dad always called his a “two handed over the kitchen sink tomato sandwich”!! White bread (untoasted) with lots of Hellman’s mayo on both slices and Spike seasoning! The juices would flow down your arm and the sandwich always fell apart, so it had to be eaten over the sink! I grew up in the Chicago suburbs but he’s a Saskatchewan native.

  • YUM! I’m with you, once home grown tomatoes are gone, no more tomatoes till next summer!
    My mom used to butter a hot biscuit and add a slice of red, ripe, juicy tomato. Not bad!

  • When I was a kid my grandma would just slice up tomatoes and put salt and pepper on them and we would eat them raw! It’s still one of my favorite snacks! One time when I was a kid I ate 4 tomatoes by myself in one sitting and I think that’s when my grandma and mom realized they had created a tomato eating monster ��

  • Ah! That answers my “what’s for dinner?” question. You guys are like a British comedy duo (except, I can actually understand what you’re saying). Love your videos. Thanks, ladies!

  • As I was watching this I was thinking wow, I think this is the first bon appetit video where I could make the thing in real time
    cuts to trip to Michigan oh, that’s why

  • Toasted sourdough bread homegrown tomatoes with mayonnaise, salted to taste is my very favourite sandwich, hands down!
    My mouth is watering watching and listening… I’m a west coast Canadian

  • I love your giggles of excitement �� never had tomato sandwiches growing up but stumbled upon them a long time ago in a very short stint of being a vegetarian! I literally crave them now, pretty much a purist as far as mayo + tomato + salt but sometimes i like to add a little sharp cheddar!

  • OMG My mouth is watering I am so hungry for my first tomato!!! I eat my tomato sandwiches the same way!! Cannot wait!! Love your videos!

  • Jane and Ann, Horror of horrors watching you guys cut the tomato toward you!!!! Please do it differently next time:-)
     Also, what about the oil in the hummus from the tahini???

  • Pesto on one slice of bread, mayo on the other. Maybe prosciutto or salami on it if I’m feeling like it. I ate it this way every day the entire summer I lived in florence for school.

  • And another thing. Who gave the Burger front to whats her face?? Brad likes burgers. We LIKE burgers. We like Brad and Burgers. And Brad. And Brad liking burgers. And Brad likes both so W

    T

    F

    ?

  • that looks amazing! the only thing i like to do diff is marinate tofu slices with balsalmic vinegar then put tomato on top! the tofu taste just like fresh mozz

  • I grew my first ever tomatoes this year, and ate my first EVER tomato toasted sandwhich. I was completely BLOWN AWAY at how DELICIOUS it was! I have never been a big fan of tomatoes, but after having a homegrown tomato I am so EXCITED for next years tomatoes, I’m probably going to grow ALOT more next year hahahaha

  • I was in SC for a few years, I am born and raised in CT. I grew a garden with some Tomatoes. I asked a local woman friend if she would like a Tomato sandwich, SHE NEVER HEARD OF IT!! Make mine plain white bread, sliced tomatoes and salt and pepper!! Grilled cheese with Tomato is awesome too!!

  • I love mine on whole wheat bread toasted with lots of mayo and salt but I’ve never made mayonnaise I use Hellman’s but might try making my own now. Specially since my daughter loves mayo so much making might be a lot cheaper and I know it won’t go bad. Thanks

  • I was raised in Canada, in a very British family. My perfect tomato sandwich: English Muffin toasted, Mayo, Salt & Pepper. (the shape of the english muffin is perfect for the tomato) Love your channel, thanks for sharing:)

  • I’m not a huge fan of tomatoes, but I think you’re converting me just from watching your videos! �� I do love tomatoes on an egg and cheese sandwich with guacamole as my spread. Or on a pickle and cheese sandwich with ranch.

  • I know I’m late to this tomato sandwich party, but my favorite tomato sandwich is what my
    momma used to fix. Tomato/melted
    Cheese sandwich! Toast both pieces of your favorite kind of bread, then melt cheese on one piece of the bread, mayonnaise the other piece of bread, load up those sliced tomatoes, a little salt and pepper and enjoy!!

  • This might be weird but where I live lots of people also eat cucumber sandwiches too! Lol cuke sandwiches are with butter, tomato sandwiches are with mayo. ��

  • I was introduced to the tomato sandwich while doing an internship in Turkey. I frequently had them for BREAKFAST. A nice bakery style roll (like a tiny loaf of Italian bread), with whole salad-sized tomato, sliced and shingled with sheepsmilk cheese (kinda like feta) and a whole, long, skinny, green chili. sometimes the chili was mild, sometimes it was a raging inferno. Who doesn’t want to play Turkish Roulette for breakfast? Now that I’m home in Pennsylvania I’ll use whatever type of bread I have, whatever tomato is ready and feta cheese and salt. p.s. your tomato-ness is such an inspiration! I’m watching your old videos as I prepare for this year’s garden.

  • Toasted bread (mayo and butter) with a couple of avocado slices, one gigantic slice of Dr. Wyche or Paul Robeson tomato, sprinkled with salt, pepper, and a drizzle of olive oil!

  • I’m from Mexico and I love tomato sandwiches. But it’s not really a Mexican thing, at least my extended family its not really into them. My mom just loves them and so I grew up eating them too. We love tomatoes on toasted white bread with mayo and mustard. Sometimes just mustard. No salt, no pepper.

  • I’ll have to try that for lunch tomorrow. It looks delicious…
    Purchased a couple of your Engine 2 products today at Whole Foods:))

  • My Momma used to eat tomato sandwiches as often as we could afford them. Now I make them with my Daughters and I share my first experiences. Huge slice of tomato, for sure! This will be the first year in our new home where I can grow our tomatoes. I will cry when I make my first sandwich. Thank you for this video.

  • Jane….put a wet washcloth under your cutting board….it will stop it from moving when you are chopping. Much safer that way. I have been Vegan only five months…..following the Esselstyn heart program. All is going well

  • I love this series so much! It’s so well put together. It’s also really helped me along my journey to be a better cook! I just love it so much!

  • YUM! I grow my own basil but I gave up on growing tomatoes. Thank goodness I have a few good local organic gardeners. This made my mouth water.

  • Again, where’s the TASTE TEST, ladies??? C’mon you gotta taste it, we want to hear that crack of the toast!! Great recipe, but again every recipe video needs a taste test! ��

  • I love watching the beginning of all your clips. It cracks me up to see two white haired ladies running back and forth with a giant fork under their arms. It’s also quite impressive you can actually run.

  • Yum!! I can’t wait for mine this year. French bread toasted, LOTS of mayo, heavy on the salt and pepper, open faced. ♥️ Yours looked amazing too.

  • Jane and Ann have a wonderful chemistry that is fun to watch. I ordered the spiral version of your book-easier to hold open when following your recipes. Trying to eat more plant based and J & A make it easy and tasty.

  • Now that looks good. Still waiting on mine to be shipped to michigan. Lol. My grandmother started me on the tomatoe sandwich with salt and pepper.looks great

  • I have been looking forward to this week’s video, but it isn’t here. Hoping you ladies will be able to continue making videos. So enjoyable to watch you!

  • They look delicious!! I love the idea of balsamic rubbed on tomatoes..trying that today.haven’t managed to grow basil succesfully..yet! Thank you!

  • We LOVE tomato sandwiches! I’ll use any kind of tomato, mayo, salt & pepper. Toast the bread, mayo both pieces, salt & pepper and add the tomatoes.

    I do also love a grilled provolone with tomato too �� I don’t add mayo or anything to that though!

    We’re from MA and my Pepe is who taught me to make them:)

  • Wheat bread toasted with butter, huge slice of tomato, and salt and pepper. My grandma introduced me to them as a little girl. Tomatoes have always been a shared favorite food of ours. She likes hers on any kind of bread not toasted and with mayo and salt. I can’t have mayo because I’m allergic to uncooked eggs, so butter it is for me. Used to eat toasted tomato and cream cheese sandwiches as well.

  • Hello ladies! Thanks for another great video. Last night I redesigned a family fave called Singapore ���� Noodles w/o oil. We’ve had a few less than appealing meals going to this leaner vegan diet but last nights dinner was not one of them. The great part was adding fresh zucchini, garlic, onion, jalapeño and snow peas from the garden. Another plus was making it in one pot under 30 minutes! It was SO amazing that I’m eating it for breakfast. Please let me know if you would like the recipe. It’s a game changer! �� (My husband has an amazing no oil, no knead bread recipe as well ��)

  • Omgosh mouth watering!! Why oh why did you just torture me? Up North home grown tomatoes (just have a better taste to meless sand in soil I guess), homemade thick bread �� TOASTED!, Hellman’s, salt, pepper and if available a extra sharp thick slice of cheddar! Mmm!!!!!

  • I am the oldest of six and my dad had huge gardens growing up. The thing he always fixed us was a potato tomato sandwich. Toasted white bread, Mayo on both slices, thin sliced potatoes raw, tomato slices and salt and pepper. Yummy �� I still eat them today!

  • the classic BLT.. crispy Bacon, Fresh crisp Lettuce, Big fat Garden ripe tomato, Mayo on fresh white bread. About half the time I sub peanut butter for the mayo, But the fresh tomato is the star!

  • Chris Morocco is the opposite of Brad Leone in terms of personality. Brad’s just a warm fuzzy bear, lights the whole place up, reminds me of all my favorite people.

  • OMGosh that has to be the best tomato sandwich I’ve ever laid eyes on. They are one of my favourites ;D toms, Geo Vegan mayonaise, sea salt or himalayan salt and ground black pepper yuuuum ;D

  • As a vegan I just replace mayo/butter with either miso for some probiotics or sometimes I use this coleslaw dressing that is a vegan product I found. I also like to squirt a little sriracha sauce on one slice of bread. The miso is both a salt and mayo replacement for me. I also make avocado sandwiches the same way.

  • I can’t wait every year for that first big ole fresh tomato sammidge. Also for the first fried green tomato sammidges. Looks awesome!!

  • Grew up with tomato and marmite(nz classic) on fresh or toasted but now have it with vegemite( a lot lighter than marmite) BOOM, yummo����

  • I love that bread. My husband was from Finland so I got used to all those whole grain (rye) breads. Never toasted them but looks great. To the lady who couldn’t bite in to one… try it as is. I think you’ll love it. This is the best sandwich I’ve ever seen. I think some whole leaf basil is called for in this great sandwich and would look great. I have to try to find some of this no oil hummus. So far, I haven’t found any. Thanks for posting this.

  • Nice soft fresh food quality honey wheat bread, tons of mayo, thick slices of cheese, thick slice of tomato, salt and pepper, and sometimes I’ll add thick slices of pickles and even onion. I ate these when I was pregnant with tomatoes fresh from our garden. �� ��

  • I like learning about the indoor farms. The controlled enviroment is suppose to be able to yield more and fresher tasting food all year.

  • Bunny bread, untoasted, lots of real mayo, RED slicer tomato, lots of salt and pepper, eaten over the sink with juice dripping down your elbow.

  • I bought this bread after one of your other videos and my teenager loves it! This sarni is going to be my go-to summer lunch!!

    Thank you so much for this video, I bought the book (because of your channel) but seeing the recipes in action is just wonderful!

  • I’ve never had a slice that thick, but I am intrigued. I enjoy our fresh tomato sandwiches with bacon and lettuce, with fresh jalapenos on the side. And of course, sea salt makes all the difference. Thanks for your help. Cheers!

  • Seeing as I love your kale & lemon open face sandwich, I will absolutely be trying this combo! I really need to order your book ASAP before I forget again lol ��

  • I’m so happy and surprised to hear you say people eat tomato sandwiches with butter. My mom used to make fun of me for doing that growing up (and still do) because I hate mayo.

  • That looks great, but I couldn’t bite into bread that is quite that hard. LOL I think I’ll go with once toasted. Love you ladies!

  • The classic toasted BLT with mayo is my favourite, but I grew up with just tomatoes and mayo. Try a Panzanella salad. Tomatoes, cucumbers, basil, onion, chopped toasted country bread (not to be confused with croutons), olive oil, balsamic or red wine vinegar. YOU will love it. Google a recipe if you want one.

  • I also love a good tomato sandwich! Although I like it with sourdough and multiple slices of maters and use salt and pepper. God Bless y’all

  • You lucky girl! Our tomatoes got a late start because winter just wouldn’t leave. I’m a tomato freak, and won’t touch them in winter. In about 2 weeks, I’ll be eating tomato sandwiches twice a day, every day. I fix mine like you do, except I like my homemade potato bread, and don’t usually toast it. I also make my own mayonnaise, it’s easy, and so much better. Enjoy!

  • I grew up eating tomato sandwiches. My grandfather would slice a tomato and put gravy on it for breakfast. He made it look so good when he ate it. Great memory! I love it as well! Thanks for sharing. I had a tomato sandwich for my lunch today. Yummy.

  • Sourdough bread, toasted. Lots of mayo (best foods), thick sliced red tomato, crisp bacon, romaine lettuce.

    I could eat that breakfast, lunch, and dinner.