Tomato Sandwiches Recipe (2024)

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.

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!

Try tossing the sliced tomatoes with a tsp or two of balsamic vinegar and letting them sit for 1/2 hour or so. They "ripen" up more than you would expect. Often gets me through winter.
Same trick works with disappointing stawberries too.

Interesting flavor, def a mess to eat which used to drive me nuts, everything squishing out the other side. My Dad, for years, grew the most beautiful tomatoes and it was thick slabs and mayo on Pepperidge Farm bread every summer. That, or a classic BLT were my go to sandwiches as long as they lasted. When really young my friend Billy's Grand Dad had a yard full and he would give them us right off the vine with a salt shaker. We had to lick the tomato to make the salt stick.

I "lighten up" by using Morningstar fake bacon and Vegenaise on my home grown tomato sandwich. Fake Bacon is my guilty pleasure not eating animals.

I’m sure this Tomato Sandwich is tasty, but it is is merely a facsimile of the Real Deal. Perfectly ripe and flavorful tomatoes are essential. If you get them warm from their sunny home in the garden, you are on your way to sandwich heaven. Hellmans or Dukes, either is fine. But the bread must be white and soft so it sops up all the juices, so crusts are superfluous here. Salt generously. Lick your fingers, lick the plate, smile real big, and do not attempt off season.

I like to toast bread for sandwiches using the bagel setting so only one side is toasted. Put that side on the inside and enjoy toasty crunch without scraping the roof of the mouth when taking bites.

This sandwich is fantastic. So full of flavor. Didn't use bacon and didn't miss it for a second. Ate it over the sink and still managed to get tomato on my shirt!

Adding mayo to this recipe hits it out of the park. I never liked mayo of any kind until I moved South from Boston. Then I tried Dukes. Now Dukes is it for me.

My mother-in-law made tomato sandwiches thusly: Thick slices of rustic breadspread on a cookie sheet, topped with havarti (or, in western PA, brick cheese) Heat in oven at 350 until cheese melts, top with tomatoes, salt and sliced red or sweet onion. Eat out of hand or with a knife and fork. I dream about these outside of tomato season.

Simply awesome.

As a California girl who has always grown her own tomatoes, this is my fave.Soft bread or sourdough. LOTS of mayo, thick warm slices of tomato freshly picked from the garden. Lots of sale and pepper. Yum.

Great toms from garden are always key to any sandwich, but when really good, alone with mayo or with mayo and cucumber open face, are my favs. The fresh garlic and "sweet" (only) onion, change up the usual flavor profile. I added onion after garlic and soft tomato rub and followed with bacon, awesome end of season garden tom slices and topped with arugula instead of second slice of bread. Will make again, but as someone prior said, it's a fancy, not necessary indulgence, when your up for it.

After reading this recipe this morning before work,but without time for breakfast, I grabbed one of my homegrown Paul Robeson tomatoes and ran out the door. When I got to work I quickly warmed a white pita instead of my usual whole wheat (I’m the manager at Kalustyan’s-no sliced bread),squeezed out some Dukes Mayo we had in the kitchen & topped it with thick slices of that perfect tomato & Kosher salt. Folded it and ate it over the sink before any other employees arrived. A great start to my day

I’m from the South. The only tomato sandwich is home grown tomatoes, squishy white bread, Dukes Mayonnaise ( no substitute), salt and pepper. Best eaten over the sink because a good sandwich is messy.

Way too garlicky for me

All these notes and no mention of red onion. I like the stark bite of white onion, but as I age my body disagrees with my tastebuds. A red onion and a mandolin for thinness precision are my recs.

As a kid in SoFla, I loved to eat my tomato and Miracle Whip Sammie on Golden Circles bread, a soft white bread I have never seen up here in NYC. It was soft but had a beautiful crust that was indeed golden. And your round tomato slices fit almost perfectly on it, so every bite got each ingredient and it was sheer heaven to sink your teeth into!Of course I would never use Miracle Whip today, only Hellman's, but just reading everyone's take on it in the notes makes me want one RIGHT NOW!!

About to pick the last beefsteak tomato! My BLT will be on toast Pepperadge Farm cinnamon raisin bread, trust me it’s delicious. I might skip the garlic and onion.

I followed sage advice and went with just the salted tomato slices on mayo slathered toast and MY gosh it is now the only way I want to enjoy summer tomatoes

I have been in search of the best tomato sandwich all summer, and this is definitely it! I didn’t have bacon (sad - I’ll make it with bacon next time) but it was outstanding. Didn’t have onion but used a green onion, and it was just right. Also used sourdough toasted lightly. This was superbbbbb!! Thank you!

Had my last Melissa Clark tomato sandwich today. Always mouth watering. Sad the season is over, but by now I’ve had my fill and am looking forward to more when fresh tomatoes return to my farmers market next year. Now I’ll go back to her recipes for fall produce. Thank you, Melissa!

Made this (per the recipe) as a back-to-school treat - for me - with a martini. Sublime!!

Nothing compares to this sandwich. In hurry to make it and didn't have crusty country bread but did have a great loaf of NY Rye which toasted up perfectly for the garlic and tomato scraping. With all the glorious tomatoes, this has become my breakfast, lunch and dinner delight for the past two days and I can't wait for tomorrow morning.

I made this pretty much as written, using Wegman's toasted white sour dough bread. My only tweak, since I had no bacon handy, was to sprinkle some smoked paprika on top of the tomatoes before closing the sandwich. It added a bacony flavor, and really brought out the brightness of the tomato. Ate the sandwich over the cutting board. Sooooo so good! 😘