Summer Sandwich with Tomatoes and Basil Mayo (Edit recipe)

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This summer sandwich with tomatoes and basil mayo is the perfect hot weather lunch. Ripe summer tomatoes are sandwiched between lightly toasted bread that's covered in lemony basil mayo. The basil mayo takes this classic tomato sandwich to the next level, adding fresh herby flavor that pairs perfectly with peak-season tomatoes. It's a super easy, beginner-friendly vegetarian recipe for lunch or dinner.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 2

Ingredients

Basil Mayo

1 cup Mayonnaise, (Duke's or Best Foods/Hellmann's)
1 cup Basil, Fresh, leaves only, lightly packed
.5 Tbsp Lemon Juice
.25 tsp Black Pepper

Tomato Sandwich

4 Sourdough Bread, slices (lightly toasted)
4 pieces Tomato, (slices) heirloom or favorite large variety
8 Tbsp prepared basil mayo (divided)
1 pinch Maldon Sea Salt Flakes, to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Basil mayo

In a high sided container, add the mayo, lemon juice, pepper, and basil and blend it all up with an immersion blender.
Note: This recipe makes about 1 cup of basil mayo, which is enough for 4 to 6 sandwiches.

Sandwich

To make 2 sandwiches, take two pieces of toasted bread and spread about 2 tablespoons of basil mayo onto each piece.
Place 4 thick slices of tomato on top of the basil mayo on each slice of bread, then season the tomatoes with flaky sea salt.
Spread 2 more tablespoons of basil mayo onto each of the other bread slices and use the bread to top each sandwich.
Cut the sandwiches in half and enjoy!

Notes

This recipe makes about 1 cup of basil mayo, which is enough for 4 to 6 sandwiches.
Use the ripest tomatoes you can find. They should be firm with a little give.
Don’t skip salting the tomatoes. We use Maldon flaky salt for a little texture, but table salt or sea salt work well too.
Slice tomatoes thick enough that they stay juicy and substantial.
Use toasted bread. Toasting the bread helps keep the sandwich from getting soggy.
Serve right away for the best experience, and keep plenty of napkins nearby.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	886
Fat:	96 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	80 g
Sodium:	915 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.