Recipe Review

Tastes Like Summer: The Perfect Tomato Sandwich

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
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updated May 12, 2022
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(Image credit: Apartment Therapy)

Oh, we’ve been waiting for this for a while…

Tomatoes finally showed up in our CSA this week, and we got straight to eating them. First it was a no-cook tomato sauce for dinner. Today, tomato sandwiches for lunch.

This is how we make ours. Nothing fancy — no bacon or lettuce or even toasted bread. Just plain, white bread, lots of mayonnaise, salt, and pepper. The tomato juice runs out with the mayonnaise, leaving milky, pink drips on the plate… Heaven.

How do you make your tomato sandwiches?

(Image credit: Apartment Therapy)

Related: Recipe Roundup: Tomato Tarts

(Images: Elizabeth Passarella)

Filed in:
Main Dish
quick
Recipe Review
sandwich
vegetables

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