Heirloom tomato sandwiches with basil mayo
A tomato sandwich so juicy, you roll up your sleeves and eat it over the sink—that’s summer dining at its best. Because they’re the star attraction, be sure to select the ripest tomatoes possible. They should feel heavy for their size and give a little when gently squeezed. Slice with a super-sharp knife so as not to squish out the juices. Serve the sandwiches immediately.
2 tbsp(s), finely chopped
1 tsp(s), divided
4 large item(s), cut into 1⁄2-inch-thick slices
Country white bread
8 slice(s), (each 1 1⁄4 oz)
- In a small bowl, stir the mayonnaise, basil, 1⁄2 tsp of the black pepper, and the garlic powder.
- Spread the tomato slices out on a layer of paper towels. Sprinkle with the salt and the remaining 1⁄2 tsp black pepper.
- Divide the tomato slices among 4 of the bread slices. Spread the basil mayonnaise on the remaining 4 bread slices. Top each sandwich with one of the bread slices. Cut the sandwiches in half.
- Serving size: 1 sandwich