Name: Tomato Sandwiches
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 tablespoon red wine vinegar; 3/4 teaspoon table salt; 1 pound mixed ripe tomatoes , cored and sliced ¼ inch thick; 1/2 cup mayonnaise; 8 slices hearty white sandwich bread , toasted; Ground black pepper

Why This Recipe Works

To stay true to the classic Southern Tomato Sandwich, we turned to heirloom tomatoes, hearty white sandwich bread, and a good ol’ fashioned mayonnaise. For these tomato sandwiches, we first marinated the tomatoes in extra-virgin olive oil, red wine vinegar, and salt and then used some of the tangy marinade to liven up the mayonnaise. After spreading it on each slice of toast, we topped the zesty mayo with shingled tomato slices and black pepper to finish off this tomato sandwich.

Before You Begin

To perfect this tomato sandwich recipe, you’ll want to choose tomatoes that measure no more than 2 inches in diameter. The tomatoes should smell fruity and feel heavy for their size. You're more likely to break up the tomatoes if you toss them with the marinade in a bowl; combining them in a zipper-lock bag is gentler.

Instructions

Whisk oil, vinegar, and salt together in medium bowl; transfer marinade to 1-gallon zipper-lock bag. Add tomatoes to bag, press out air, seal bag, and gently turn to coat tomatoes with marinade. Lay bag flat on counter and let sit for 10 minutes.

Transfer tomato slices to now-empty bowl, leaving marinade in bag. Combine 1½ tablespoons marinade with mayonnaise in small bowl. Discard remaining marinade.

Place toast on cutting board. Spread 1 tablespoon mayonnaise mixture on 1 side of toast. Shingle tomatoes evenly on 4 slices of toast, covering as much of toast as possible. Season tomatoes with pepper to taste. Top tomatoes with remaining 4 slices of toast, mayonnaise side down. Cut sandwiches in half. Serve.