Tomato Sandwiches

By Melissa Clark

Updated April 5, 2023

Tomato Sandwiches
Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
5(1,915)
Comments
Read comments

You may not really need a recipe for a tomato sandwich, but sometimes varying it can be nice, especially if you tend to get stuck in a habit as the summer progresses. This version, based on pan con tomate, involves rubbing the guts of a ripe tomato all over garlicky toasted bread. More tomato slices are added on top, along with slivers of onion and mayonnaise, and bacon if you'd like. It’s a supremely messy sandwich best munched over the sink, or with plenty of napkins nearby.

Featured in: The Tomato Sandwich Perfected

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 4slices crusty country bread
  • 1fat garlic clove, halved crosswise
  • 1ripe and soft tomato, halved
  • Extra-virgin olive oil, for drizzling
  • Flaky sea salt
  • Mayonnaise, as needed
  • 1ripe but firm tomato, sliced
  • Thinly sliced white onion
  • 4slices cooked bacon (optional)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.

  2. Step 2

    Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,915 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Suzanne

hmmmm...way too fancy. Eat Over The Sink Tomato Sandwich as follows: Two thin slices of a Pullman loaf (white sandwich bread) each slathered with copious amounts of (must be) Hellmann's. Cover one slice with as many tomato slices as possible, salt the slices, cover with the other bread slice and press slightly. Eat in the sunny daytime over a kitchen sink with a window. Life is good.

.

Dana

Instead of eating over the sink I recommend eating over a plate like I did so you can lick the plate afterwards. Go all in on those bad manners.

Montana girl

I've been making tomato sandwiches ever since I read Harriet the Spy about 50 years ago. They're just the best when tomatoes are ripe in the garden. Over the years my recipe evolved from Harriet's a little, but crunchy toast, mayo, juicy tomatoes and a dash of S&P are essential, and so simple. I just tried this recipe today and it's definitely worth the extra effort if you're feeling fancy. Used sweet onion from the garden. Don't know if Harriet would approve, but I sure do!

Charlotte

Our family's favorite tomato sandwich was to substitute peanut butter for bacon on a BLT. Great veggie alternative.

JeanieDiva

Those of us who live in city apartments with no balconies can only dream about good tomatoes even in summer. Although we get tomatoes from NJ and Long Island in July and August in our stores, lately even these are just so-so unless you get lucky. Those of you who pick them ripe from your own plant or garden, when you make these sandwiches, please send the vibes through the ethers to we who can only dream...........

Maggie

I'm still laffing! The "Eat over the sink" last step was perfectly hilarious! Juicy Summer Tomatoes (and Peaches) are Heaven on Earth!!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.