What do you do when you’ve made the same G-D olive oil peach cake for what feels like the 80th time and it’s still not right? Some days I would just throw a tantrum and eat popcorn for dinner. But with the passing of another birthday I am feeling (temporarily) more mature and thusly I’ll use words like thusly, and also not have a cake-induced breakdown. Instead I’ll take a deep breath and shift my focus to something calming, safe, reliable, but utterly fantastic on a hot, summer day – a tomato sandwich.
I like my tomato sandwiches open-faced because how could you ever cover up that kind of beauty? I realize that some people will say that this is not really a sandwich. To those people I say – who’s got time to debate what is and is not a sandwich? Just eat it and move on with your life. That sounded more harsh than I meant it, but feelings man, sometimes they just bubble up.
Ok, back to this particular tomato “sandwich”. It’s really quite simple – crusty bread, beautifully ripe tomatoes, and a flagrant amount of creamy, basil-flecked mayonnaise. If you’re a mayo hater then this is unfortunately not for you. And there is no substituting hummus or mustard here my friends, as this is as much about the mayonnaise as it is the tomato, to be honest. But if you’re on the mayo train then get ready to enjoy a peaceful, summer moment devoid of whatever is on your meltdown radar as of late.
I’m about to make another peach cake…so one of these is probably not too far behind.
Open Faced Tomato Sandwiches with Basil Mayo
his is dead simple, so bad ingredients cannot hide. Just be sure to make this in the summer time with excellent tomatoes and delicious, hearty bread and you’ll be golden.
- Prep Time: 10 Minutes
- Total Time: 10 Minutes
- Yield: 3 Sandwiches
- Category: Lunch
- Method: No cook
- Cuisine: American
½ ripe avocado
½ C basil leaves, lightly packed
½ C mayonnaise
½ tsp kosher salt
½ tsp ground black pepper
1 T lemon juice
3 thick slices of bread (the more rustic the better)
3 ripe tomatoes, in thick slices
Salt and pepper
In a food processor combine avocado, basil, mayonnaise, salt, pepper, and lemon juice. Process until smooth, scraping down the bowl as needed. You can also just chop the basil finely, and mash everything together with a fork.
Toast or grill your bread.
Slather on a generous helping of basil mayo.
Shingle on your tomatoes and season with salt and pepper.
Serve immediately – preferably with a crisp, summer beverage.
Keywords: open faced sandwich, no cook recipe, summer recipe