Elevate Tomato Flavor for a Great Sandwich
If tomatoes are going to star in your sandwich, why not bump up their flavor?
A tomato sandwich at peak ripeness is one of the great hallmarks of the season, and there are as many variations on the theme as there are varieties of tomatoes on the vine. But the goals are always the same: juicy, sweet, tart, meaty, and savory tomatoes between slices of bread that can support the tomatoes without smooshing them while eating, and a creamy, flavorful condiment to tie the two together. And never, ever forget to season your tomatoes. The formula is simple enough, taking steps to boost their flavor makes these sandwiches next-level.
Field and Heirloom Tomatoes
This sandwich needs no introduction: There are no better companions for a juicy heap of peak-season field tomato slices than white sandwich bread and a swath of mayonnaise. Here, we've perfected the classic by enhancing the tomatoes' flavor with a simple sprinkle of salt, sugar, pepper, and cream of tartar (an acidic ingredient that boosts brightness). The sandwich bread is griddled on one side, adding delicate, but lingering exterior crunch while preserving the soft, moist interior.
The Tomato Treatment: A simple sprinkle of salt, sugar, pepper, and acidic cream of tartar
The Bread: Sliced, griddled sandwich bread
The Extras: A rich swath of mayonnaise
Click here for the recipe.
Vine Ripened Tomatoes
The major perk of vine-ripes? They're evenly sized, which means they make neat stacks (no tomato slippage here). They also have balanced flavor and are moderately juicy, playing well with bolder ingredients.
To tenderize these tomatoes and punch up their mild flavor, all that's needed is a brief steep in a seasoned vinegar-sriracha marinade. Stacking the marinated slices on craggy, toasted English muffins helps to catch any excess juices, and mashed avocado provides some richness to contrast with the tomatoes' tang. Finally, a layer of earthy alfalfa sprouts further prevented the layers of tomato from slipping. You've never made a tomato sandwich this neat—or this vibrant.
The Tomato Treatment: A seasoned sriracha-vinegar marinade
The Bread: A toasted, craggy English muffin
The Extras: Rich avocado, earthy alfalfa sprouts, and peppery watercress
Click here for the recipe.
Cherry Tomatoes
Cherry tomatoes might not be the first variety you reach for when you're in the mood for a tomato sandwich—but they shouldn't be overlooked. These petite spheres are standouts after a stint under the broiler: In the high heat, their acidity, sweetness, and meaty texture concentrates, and they collapse, allowing them to fit snugly atop a thick slab of rustic bread. A honey-mustard-miso dressing punches up the tomatoes' flavor even further, and a bed of milky ricotta completes the open-faced sandwich, providing a rich contrast to the cherries' brightness.
The Tomato Treatment: An 8-10 minute broil
The Bread: Thick slabs of rustic bread
The Extras: A honey-mustard-miso dressing and a layer of ricotta
Click here for the recipe.
