My Mom's Tip for the Best Tomato Sandwich

For me, the year's biggest celebration is when the summer produce starts rolling in. And at the absolute top of that list—tied only with warm, juicy peaches—are tomatoes. My enthusiasm for summer produce started when I was little, watching my mom pile thick slices of the season's best onto bread to create casual, open-faced sandwiches we'd eat on repeat all summer.

During my aunt's annual blueberry-picking visit, she'd come bearing more food treasures, including a load of freshly picked tomatoes from her local farm. With it, we'd eat tomato sandwiches daily until they ran out.

Thinking back on this memory brings up warm, nostalgic feelings, especially now that my mom has passed away. What I didn't realize until later in life was that while she was caring for and feeding me, she was also teaching me one of life's most important lessons: When you have gorgeous, in-season tomatoes, you let them be the star.

My Mom's Tip for the Best Tomato Sandwich

My mom taught me that the best tomato sandwich isn't a proper sandwich; instead, it's a tartine—a French open-faced sandwich made with a slice of crusty bread, where the toppings are the primary focus. It's the perfect vehicle for celebrating seasonal summer produce.

First, slice those beautiful tomatoes into thick rounds and sprinkle each with salt and pepper. You'll want to set them aside for a few minutes while you get the bread ready. This little rest is important and makes a world of difference in the flavor.

Mom's bread of choice was rye, but sourdough is my go-to. Whichever path you follow, it needs to be toasted just until it's golden. There's no soft bread in this sandwich; it needs to be sturdy so it can hold all the tomatoes without falling apart.

Spread a generous layer of mayonnaise on each toasted slice, then, perhaps most importantly, pile those beautiful, seasoned tomatoes on the bread until it's completely covered. The result is a gorgeous, colorful tartine where the tomatoes truly shine. It's the definition of summer eating at its finest.

More Tips for Success

• Tomato Selection is Key: Whether you're shopping at the grocery store or farmers market, you want tomatoes that feel heavy for their size and smell fragrant, sweet, and ever-so-slightly grassy. If you can find heirloom varieties, even better, but honestly, any peak-season tomato will do. (Side note: Always store and serve your tomatoes at room temperature.)
  
• The Power of Salt: Salt draws out excess moisture and concentrates a tomato's natural sweetness. I let the seasoned slices sit for about 5 minutes while I toast the bread and prepare everything else. For what it’s worth, I love the flavor, texture, and versatility of Diamond Crystal kosher salt.
• The Right Bread: I know this will be controversial, but skip the white sandwich bread. It will just get soggy. My top pick is a good sourdough because its sturdy crust and tangy flavor are an excellent match for juicy tomatoes, but any hearty bread, like rye, multigrain, or ciabatta, works. The key is to toast it just enough to get a light golden color and a bit of structure.
• The Mayo Factor: Whether it's your favorite store-bought brand or a homemade version, a rich, full-fat mayo adds a creamy barrier between the bread and tomatoes, as well as a luxurious mouthfeel. Be generous with it.