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10-Minute Creole Tomato Sandwich
Thick slices of juicy Creole tomatoes take center stage in this Southern staple. When you're working with peak summer produce, you don't need much to make a memorable meal. A generous layer of rich mayonnaise on soft white bread provides the ideal canvas, while a simple sprinkle of salt and pepper draws out the fruit's natural sweetness. It's a masterclass in simplicity that'll quickly become your favorite warm-weather lunch.
Ingredients
- 8 white bread slices
- ¾ cup Homemade Mayonnaise (recipe follows)
- 1 lb. Creole tomatoes, cored and sliced crosswise into ¼-inch-thick rounds
- ¼ tsp. kosher salt
- ¼ tsp. black pepper
Instructions
- 1Spread one side of each bread slice with 1 1/2 tablespoons of mayonnaise.
- 2Arrange the tomato slices in an even layer on a large plate, then sprinkle them with the kosher salt and black pepper. Seasoning the tomatoes directly draws out their juices and concentrates the flavor. Place the seasoned slices onto the mayonnaise-coated side of four bread slices.
- 3Top the tomatoes with the remaining four bread slices, mayonnaise side down. Cut the sandwiches in half and serve them right away.
Notes
- Bread choice: Soft white bread is traditional, but a lightly toasted sourdough or brioche works beautifully if you prefer more texture.
- Tomato tip: Let your tomatoes sit at room temperature. Refrigerating them ruins their texture and mutes their flavor.
- Make ahead: These sandwiches are best enjoyed immediately, as the tomato juices will quickly make the bread soggy.