Fresh Tomato Sandwich with Basil (Printable)

Ripe tomatoes, creamy mayo, and fresh basil layered between soft bread for a quick, satisfying bite.

# What You'll Need:

01 - 4 slices fresh sandwich bread (white, whole wheat, or sourdough)

02 - 2 tablespoons mayonnaise (or vegan mayo)

03 - 2 large ripe tomatoes, thinly sliced

04 - 6 to 8 fresh basil leaves (optional)

05 - 1/4 teaspoon kosher salt

06 - 1/8 teaspoon freshly ground black pepper

01 - Lay out the 4 bread slices on a clean cutting board or flat surface.

02 - Spread mayonnaise evenly on one side of each bread slice using a butter knife or spreader.

03 - Arrange the thinly sliced tomatoes on two of the bread slices, slightly overlapping each piece for even coverage.

04 - Sprinkle the layered tomatoes with kosher salt and freshly ground black pepper to taste.

05 - Place fresh basil leaves on top of the seasoned tomatoes for added flavor and freshness, if desired.

06 - Top each assembled half with the remaining bread slices, mayonnaise side facing down.

07 - Gently press down on each sandwich and cut in half using a bread knife. Serve immediately for the best texture and flavor.

01 -

It takes less than ten minutes and leaves you with zero dishes to scrub, which is basically a miracle on a lazy afternoon.
The contrast of juicy tomatoes against creamy mayo on soft bread is so simple it almost feels like cheating, but nobody will complain.

02 -

Salt the tomatoes right before assembling, not before, or you will end up with a puddle on your board and a watery sandwich.
The quality of your tomatoes determines the entire outcome, so farmers market heirlooms in peak season will taste wildly different from grocery store winter tomatoes.

03 -

Let your tomatoes come to room temperature before slicing because cold tomatoes lose half their flavor and that defeats the whole purpose.
A serrated bread knife gives you the cleanest cuts through the finished sandwich without crushing all that careful layering.