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 Avocado Basil Mayo
- August 7, 2018
- 3 Servings
- 10 min
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- ½ ripe avocado
- ½ C basil leaves, lightly packed
- ½ C mayonnaise
- ½ tsp kosher salt
- A few grinds of black pepper
- 1 T lemon juice
- 3 thick slices of bread (more rustic = more better)
- 3 ripe tomatoes, cut in thick slices
- Salt and pepper
- Chopped basil to garnish (optional)
- Step 1
- 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.
- Step 2
- Toast or grill your bread.
- Step 3
- Slather on a generous helping of basil mayo.
- Step 4
- Shingle on your tomatoes and season with salt and pepper, and garnish with more basil.
- Step 5
- Serve immediately – preferably with a crisp, summer beverage.