The best and easiest summer meal is a tomato sandwich. If you have a ripe, juicy summer tomato, this is the best way to use it.
Only make this recipe if you have an actual awesome tomato. A mid-March tomato that was grown in a greenhouse is not the tomato for this recipe. Make this sandwich in June, July, August, or September when tomatoes are the sweetest, juiciest, and ripest!
This is hands-down my favorite easy summer dinner. On a warm summer day when you don't want to stand over a stove or turn your oven on, this is the meal for you.
In August, I eat about three of these sandwiches a week, so you know I've perfected the ratios!
Here are the simple ingredients you'll need for a great tomato sandwich.
- Fresh Tomatoes - use an heirloom or beefsteak tomato if possible.
- Bread - I highly recommend a soft white bread for this recipe. A sourdough or country will work, but you can't go wrong with regular white sandwich bread.
- Mayonnaise - there are Hellman's families and there are Duke's families. I am a Duke's girl, but you do you and use the good-quality mayonnaise you love.
- Salt and Pepper - just a little sprinkle will do. Feel free to use flaky sea salt if you want a little crunch, but I usually use regular fine ground sea salt.
- Optional - microgreens (I like radish and pea), arugula, or chopped fresh parsley
See the recipe card for quantities.
Slice the tomatoes into ½-inch slices with a sharp knife.
Spread the mayonnaise onto each piece of bread.
Place the tomatoes in a single layer onto the bread and add a sprinkle of salt and pepper.
Add optional microgreens or sprouts. Halve the sandwich and serve immediately.
More Great Tomato Recipes
Try some of our favorite fresh tomato recipes!
- How to Make Pasta Sauce from Fresh Tomatoes
- Heirloom Tomato Salad Recipe
- Summer Squash Tomato Gratin
Substitutions & Variations
Here are optional changes to make to this recipe.
- Bread - feel free to use your favorite type of bread. Sourdough, country white, country wheat, Italian, or even Rye will work well for this recipe.
- Tomatoes - for tomatoes you can buy at the store - get either bright red, large beefsteak tomatoes or heirloom tomatoes (in yellow, orange, or red). If you grow your own tomatoes or get them from the farmer's market, Black Krim is an excellent variety for sandwiches, as well as Brandywine, Cherokee Purple, and Green Zebra.
- Toppings - you can add fresh herbs like basil or parsley to this sandwich. I added radish microgreens. Alfalfa sprouts are great as well. Some people love a slice of cheddar cheese or sliced sweet yellow onion on their sandwich as well.
This sandwich is best served fresh. If saved in the refrigerator the bread will get soggy. If you need to make the components in advance, sliced tomatoes will keep for up to 3 days in the fridge.
Tips for Making this Recipe
Ingredient Tips - You do not need to peel the tomatoes before slicing them. If you dislike tomato skin you can remove it, but leaving it on helps keep the tomato together in the sandwich.
Specialty Ingredients - Get the best quality tomatoes you can get for this recipe. Homegrown tomatoes are always amazing, but locally grown and sourced at a farmer's market or farmstand will taste great.
If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.
- 2 heirloom or beefsteak tomatoes
- 4 slices bread, toasted
- 3 tablespoons mayonnaise
- pinch of salt and pepper
- optional - ¼ cup microgreens or sprouts
- Slice the tomatoes into ½ inch slices with a sharp knife.
- Spread the mayonnaise onto each piece of bread.
- Place the tomatoes in a single layer onto the bread and add a sprinkle of salt and pepper.
- Add optional microgreens or sprouts. Halve the sandwich and serve immediately.
Amount Per Serving: Calories: 302Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 9mgSodium: 414mgCarbohydrates: 31gFiber: 4gSugar: 8gProtein: 6g