Tomato Sandwich

Tomato Sandwiches are a classic, and this recipe is the BEST! Ripe, juicy beefsteak tomatoes paired with fresh basil and garlic aioli… it’s the Tomato Sandwich you know and love… only better!

I have to admit. I’ve been skeptical of tomato sandwiches most of my life. I mean… why have just the tomatoes when you could have a club sandwich or BLT instead? At least that’s what I used to think. But then I tried one. And my opinion changed forever. 

There’s something about the simplicity of just a few ingredients that’s surprisingly delicious. Especially when each of those ingredients is specifically chosen for quality and freshness!

These Tomato Sandwiches are made with just 4 simple ingredients – bread, tomatoes, basil, and garlic aioli – but the end result is an explosion of flavor that’s SO good, you’ll definitely be back for more.

Be sure to check out my tips below for which type of tomatoes to use, how to keep the bread from getting soggy, and more! Enjoy!

Ingredients in a Tomato Sandwich

Bread – For this sandwich I used two slices of whole grain bread. Other good options are sourdough, white, or whole wheat. Feel free to use your favorite!

Tomatoes – Since they’re the star of the show, you’ll want to choose a variety that’s large, meaty, and juicy. In my opinion, the best tomatoes for a tomato sandwich are Beefsteak, but tomatoes on the vine are another good option.

Garlic Aioli – Most tomato sandwich recipes call for mayo, but I decided to kick it up a notch with homemade garlic aioli. It adds a burst of garlic flavor and a hint of lemon and definitely takes this sandwich to the next level.

Basil – Nothing pairs better with tomatoes than fresh basil, so I decided to add some thinly sliced basil as well. This is completely optional, but I’d definitely recommend trying it!

Salt & Pepper – The only extra seasoning this sandwich needs is a pinch of salt & pepper. I used sea salt and fresh cracked pepper for optimal flavor.

How to make a Tomato Sandwich

Slice the tomatoes – The first step is to cut your tomatoes into slices about 1 centimeter thick. I used two layers of tomatoes in my sandwich.

Chiffonade the basil – Chiffonade essentially means cut the basil into thin strips. The easiest way to do this is to place a few leaves flat on top of one another, then roll them tightly and slice the roll into thin slices. The end result will be perfectly thin strips in no time at all!

Toast the bread – This is a matter of personal preference, but I would definitely recommend toasting your bread. Not only does it taste delicious, but it helps keep the sandwich from getting soggy.

Assemble the sandwich – The final step is to assemble your sandwich, starting by spreading aioli on one or both slices of bread, then adding the tomatoes, basil, salt & pepper.

Recipe variations

As with any recipe, ingredients and measurements are a matter of personal preference, and there’s always room for variation. These are some of my favorite ideas if you’re looking for substitutions or additions:

• Use any type of bread in place of whole grain
• Substitute heirloom tomatoes or tomatoes on the vine
• Use any of your favorite fresh herbs, such as oregano or dill
• Substitute mayo or Miracle Whip for garlic aioli
• Add bacon (not traditional, but delicious)
• Add lettuce

More sandwiches you’ll love

• Cucumber Sandwich
• Honey Mustard Ham & Cheese Sandwich
• Tuna Salad Sandwich
• Egg Salad Sandwich
• Chicken Salad Sandwich
• Turkey & Cheese Baked Sandwiches
• Loaded Grilled Cheese Sandwich

Tomato Sandwich

Tomato Sandwiches are a classic, and this recipe is the BEST! Ripe, juicy beefsteak tomatoes paired with fresh basil and garlic aioli... it's the Tomato Sandwich you know and love... only better!

Print Pin Rate

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 1

Calories: 390kcal

Author: Cathy Trochelman

Ingredients

• 2 slices whole grain bread
• 1 beefsteak tomato
• 4 leaves of fresh basil
• 2 tablespoons garlic aioli
• pinch of salt
• pinch of pepper

Instructions

• Cut tomato into slices about 1 centimeter thick. I used two layers of tomatoes in my sandwich.
• Chiffonade (or thinly slice) the basil.
• Toast the bread.
• Assemble the sandwich by spreading aioli on one or both slices of bread, then adding the tomatoes, basil, salt & pepper.

Notes

Recipe variations:

• Use any type of bread in place of whole grain
• Substitute heirloom tomatoes or tomatoes on the vine
• Use any of your favorite fresh herbs, such as oregano or dill
• Substitute mayo or Miracle Whip for garlic aioli
• Add bacon (not traditional, but delicious)
• Add lettuce

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 35g | Protein: 10g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 35mg | Sodium: 520mg | Fiber: 6g | Sugar: 8g