Nothing says summer to me like a Classic Toasted Tomato Sandwich! This is my go-to choice for a sandwich during the hot summer months, I will even choose it over a good BLT sandwich!
Classic Toasted Tomato Sandwich
The Classic Toasted Tomato Sandwich is one of my favorite sandwiches (I especially love a good Monte Cristo) and definitely underrated in my book! I hate cooking in the summer and no word of a lie, we eat these once a week during July and August.
There are so many delicious things you can make with your plump summer tomatoes (like whip up my summer tomatoes Panzanella salad!) but the simple yet delicious tomato salad will always be a winner with me.
It may have started off as a bit of a Southern staple, but this simple tomato sandwich recipe is super popular with households all across the country and once you try it, it’s not hard to see why. The crucial thing in making this sandwich PERFECT is to select super fresh and high-quality tomatoes only. If you settle for mediocre you’ll be able to tell the difference, trust me.
How To Make Classic Tomato Sandwiches
- Start by slicing the tomatoes into quarter-inch round slices and let them sit on some paper towels to drain so your sandwich doesn’t end up too soggy.
- Toast your bread until it’s just how you like it.
- When your toast is done, you can spread on some butter or leave it out, up to you (not everyone loves butter) Then slather on 1 tsp of the mayo.
- Place the tomatoes on top of one slice and add some salt and pepper, then place the second slice on top and press down on it a bit – but not too hard!
- Then just cut the sandwich in half and you’re done!
Tips And Tricks For Classic Tomato Sandwiches
- Before you do anything, the first step in making the best tomato sandwich ever is to salt the tomatoes and place them on some paper towels so they can drain for a while. This makes sure you don’t end up with a soggy sandwich!
- When you’re choosing tomatoes, I find that beefsteak type tomatoes are one of the best types to use. They’re large and have that recognizable tomato taste that’s ideal for sandwich fillings.
- Sliced tomatoes will last for about 4 days in the refrigerator once placed in a covered container or in a resealable plastic bag. Alternatively, you can tightly wrap them in aluminum foil/plastic wrap. I find though it is better to not store them sliced and just store whole tomatoes.
- Store whole tomatoes OUT OF YOUR FRIDGE! Put them in a bowl on the counter!
- If you want to make this recipe a bit healthier, you can use 10% whole-wheat bread instead.
- Make sure not to go nuts with salt and pepper, if you add too much they’ll simply overpower the food rather than enhancing it.
More Sandwich Recipes
I know it’s such a no brainer, but hey, maybe you forgot about a classic tomato sandwich when it comes to an easy summer dinner, so here’s your prompt! Enjoy!
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Classic Toasted Tomato Sandwich
Nothing beats a tomato sandwich made with your favorite bread, lightly toasted with summer tomatoes sandwiches between - and don't forget the mayo!
- Prep Time
- 10 minutes
- Cook Time
- 2 minutes
- Main Course
- Karlynn Johnston
- 2 large tomatoes
- 4 tablespoons mayonnaise
- 8 slices your favorite bread
- salt and pepper
- butter for the toast (optional)
- lettuce - optional
Slice the tomatoes into 1/4 inch round slices and let drain slightly on a paper towel.
Place your bread into your toaster and toast until it's crisp enough for your liking.
Remove the toast and spread some butter on both slices if wanted, then slather with 1 tbsp of the mayo as well.
Place the tomatoes on top of one slice. Salt and pepper to your liking,
Place the second slice of bread on top and press down slightly. Cut the sandwich in half with a knife and serve.
- Nutrition will vary depending on the bread you use and if you use butter.
- I rarely use lettuce in my tomato sandwiches, the choice is up to you!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.