My favorite summer lunch is an open faced tomato sandwich, and while tomatoes are still in season, I’ve been eating one every day. This isn’t really a recipe, but a reminder that if you like tomatoes, then you’ll probably like a tomato sandwich.
Here’s how I make mine: While I toast some bread (baguette or ciabatta are my favorite for this), I slice up a tomato and wash a handful of basil leaves. Once my bread is toasted, I smear it with some mayo (which I love, and which you can omit), then layer the basil leaves, then the tomato slices, and finish with a drizzle of olive oil, grind of black pepper and some coarse salt.
Holler if you’re with me on this one (I know my dad is)!
