For as simple as this recipe is, it took me the longest time to perfect. Mainly because I had too many tomato sandwich concepts floating around in my head. Deciding on just which one to make was nearly impossible. After a few rounds of testing and buckets of heirloom tomatoes, I landed on what I think is the perfect tomato sandwich: the ideal ratio of bread, mayo, tomato, and salt—the three factors that are the most important when it comes to a really great tomato sandwich.
Up until last year, mayo was not an ingredient I was interested in using. So I get it if you’re opposed to using mayo. But I learned this year that a good mayo can be a great addition to salad dressings, sauces, sandwiches, and more. I wanted to share a more classic tomato sandwich, which typically consists of white bread, mayo, tomato slices, salt, and another slice of white bread. I remember my grandpa often eating this style of sandwich in the summer. It’s not anything fancy, but if you have a great tomato, it’s delicious.
With that in mind, my goal was to elevate the classic tomato sandwich a smidge. Still keeping it simple but building up the yum factor. I really do love this recipe.
Details
Step 1: the hot bacon dressing I’m sure many of you are familiar with this dressing. I make it all the time for salads and use it all year long. I usually swap in/out different kinds of vinegar and herbs, depending on the dish.
A mix of crispy bacon, olive oil, apple cider vinegar, fig preserves, a shallot, chili flakes, salt, and pepper. No herbs since we’re using so much basil for the sandwich. The dressing really packs in the flavor, adding an element of savory, salty, and spicy. The preserves add a touch of sweetness that compliments the salty bacon and chili flakes.
Step 2: the bread Most purists will tell you to use soft white bread, but that’s just not my thing. What is my thing is my buttery ciabatta.
Slice a loaf of ciabatta bread and toss it with slices or cubes of cold salted butter and garlic. Then bake for a few minutes until the butter melts over the bread slices and begins to brown. The garlic will get crispy and infuse the butter with yummy flavor.
The idea is to lightly toast the crust with a still-soft interior. This creates the perfect balance of crunch and softness.
Step 3: build your sandwich
I love to build this while the bread is warm. Spread a small amount of mayo over the bread. If you prefer not to use mayo, you can omit it completely, spread basil pesto over instead, or use room-temperature cheese (cheddar, cream cheese, ricotta, or burrata). Then, the tomatoes. I recommend using heirloom for the best flavor. If your tomatoes don’t look great, use cherry tomatoes. They’re usually a great option! Finish with spoonfuls of the dressing, fresh basil, and sea salt. To make the sandwich even better, you can also add honey.
All that’s left is to eat it! I didn’t add a top piece of bread because, personally, I think the ratios are off with such a basic sandwich when you have just a few slices of tomatoes but two slices of bread. Of course, if that’s what you enjoy, go for it! I’m excited for you all to make this! It’s great for both this month and next, the height of tomato season!
Looking for other summer sandwich recipes? Here are a few ideas: Italian Salad Sandwich Everything Cheddar Tomato Bacon Grilled Cheese Roasted Caprese Burrata Sliders Kimchi Grilled Cheese Grilled Vegetable Burrata Sandwich Lastly, if you make this Open Face Tomato Bacon Sandwich, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
