Classic Tomato Sandwich (Printable)

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 four 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, overlapping them slightly for even coverage.

04 - Sprinkle the tomato layers with kosher salt and freshly ground black pepper to taste.

05 - Place fresh basil leaves on top of the seasoned tomatoes for added flavor and freshness, if desired.

06 - Top each assembled half with the remaining bread slices, mayonnaise side facing down, and press gently.

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

01 -

It takes less than ten minutes from thought to first bite, which makes it a lifesaver on lazy weekends.
The combination of creamy mayo and juicy tomato creates a sauce right inside the sandwich without any extra work.

02 -

Salt the tomatoes right before assembling or they will release too much water and turn your bread into a sponge.
Room temperature tomatoes have dramatically more flavor than cold ones straight from the refrigerator.

03 -

Let the sliced tomatoes sit uncovered for five minutes before building the sandwich so excess moisture evaporates instead of soaking your bread.
Use a serrated bread knife with a gentle sawing motion to cut through without squishing the filling out the sides.