Classic Southern Tomato Sandwiches
A simple Southern tomato sandwich made with ripe summer tomatoes, soft white bread, Duke’s mayonnaise, black pepper, and just enough salt to season the tomato without overpowering it.
Equipment
- Knife Serrated or Chef's Knife
- Cutting board
- Paper towels
- Plate
- Butter knife or offset spatula
Ingredients
- 1 large ripe slicing tomato cut into 1/4 to 1/2-inch slices
- 4 slices soft white sandwich bread
- 3-4 tbsp Duke's mayonnaise
- 1 pinch kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Slice the tomato into 1/4- to 1/2-inch slices.
- Place the tomato slices on a paper towel-lined plate. Sprinkle very lightly with kosher salt and let rest for 5 to 10 minutes.
- Gently blot the tomato slices with paper towels to remove excess surface moisture.
- Spread mayonnaise generously on one side of each slice of bread.
- Layer the tomato slices over two slices of bread. Add freshly ground black pepper.
- Top with the remaining bread slices, mayo side down. Cut and serve immediately.
Notes
Use a very light hand with the salt. The goal is to season the tomato and draw off a little surface moisture, not make the sandwich taste salty.
These sandwiches are best assembled right before eating. If serving as part of a larger lunch spread, make the tomato sandwiches last.
Soft white bread works best here. Toasted bread was not the best texture in testing.
Duke’s mayonnaise was the favorite in testing because it had the right balance of tang, richness, and brightness with ripe summer tomatoes.