Deconstructed Tomato Sandwich Take Two

15 minutes prep 10 minutes active cooking 25 minutes total

Makes 1 - 2 servings

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During tomato season I’m trying to eat as many tomatoes as I can...

and you can only put one, maybe two, in a sandwich. My original deconstructed tomato sandwich, a plate of several sliced tomatoes drizzled with olive oil, dusted with good salt, a big dollop of mayonnaise on the side, and a few slices of grilled or toasted bread, usually a crusty, rustic loaf. Eat with a knife and fork, combing a little of everything in each bite. The flavor and textural elements of the tomato sandwich, but with more tomatoes and no juices running down my arm.

Lately I’ve tweaked my approach. A wide, wooden bowl holds more tomatoes. I’ve changed the bread, too. I still love rustic, whole grain loaves, but the classic tomato sandwich uses soft white industrial bread. I still can’t bring myself to buy a squishy loaf of Wonder bread, but the buttery, soft Sally Lunn from Portland’s Little T Bakery is better anyway. Whatever bread I use, it gets skillet-grilled in olive oil.

I choose the best, ripest tomatoes from my garden, the farmers market, or, in a pinch, dry farmed at some grocery stores. They get cut into bite-sized pieces, put in the bowl with olive oil, salt, and a dollop of Duke’s on top. Grab your grilled bread, a fork, and eat.

~ Jim Dixon, founder Wellspent and Real Good Food

What You'll Need

Ingredients

3-4 slices of your favorite bread
4-6 medium tomatoes (or as many as you can eat)
2-3 teaspoons, divided Madre Terra extra virgin olive oil
2-3 tablespoons of Duke's Mayonnaise
To taste sea salt flakes

Equipment

1 Knife
1 Cutting Board
Measuring Spoons

What you'll have to do

Step 1

Toast or grill the bread to your liking, arrange on a nice plate, and drizzle with olive oil.

Step 2

Cut the tomatoes into bite-sized pieces, put them in a nice bowl, add 2-3 tablespoons of mayo, a good drizzle of olive oil, and sprinkle with flaky salt to taste.