Tomato Sandwich

How to Make Tomato Sandwich

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1. Cut the tomatoes into slices about 1 cm thick, discarding the ends. Lay the slices on a double layer of kitchen paper and sprinkle lightly with half of the salt. Leave them for 5 minutes to draw out some of the juice.

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2. Spread the mayonnaise on one side of each slice of bread, right to the edges.

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3. Blot the tomato slices lightly with kitchen paper and arrange them in a single layer, slightly overlapping, on two of the slices of bread.

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4. Season with the rest of the salt and plenty of black pepper, then top with the remaining slices of bread, mayonnaise side down.

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5. Press down gently, cut in half and eat at once, before the bread turns soft.

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Tips for Making Tomato Sandwich

• Use a tomato you would happily eat on its own. In season, a ripe heirloom or beefsteak tomato is worth the wait, and out of season it is not worth making.
• Spread the mayonnaise right to the edges of the bread, where it acts as a barrier and stops the juice from making the bread soggy.
• Eat it straight away. The sandwich is at its best in the first few minutes, before the tomato juice has soaked into the bread.

What to Serve with Tomato Sandwich

• Salted potato crisps
• Cold sweet tea
• Dill pickle

Storing & Reheating Tomato Sandwich

Best eaten immediately. Do not make it ahead, as the bread goes soggy within about 20 minutes.

Tomato Sandwich FAQ: Common Questions

Tomato Sandwich Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.