The ULTIMATE Tomato Sandwich
This over-the-top tomato sandwich is inspired by one from Turkey & The Wolf in New Orleans. For added crunch, roasted sunflower seeds are liberally sprinkled on the sliced bread, creating a nice contrast with the juicy sliced tomatoes. This sandwich is also as much for mayonnaise lovers as it is for tomato purists – don’t be shy when smearing it on! The lemony mayo mixes with the tomato juices to make a vibrant, drippy sauce that is soaked up by the thick slices of toasted sourdough bread. Make this epic sandwich now – it will be sweater weather before you know it.
Ingredients
- ½ cup mayonnaise
- 1 teaspoon fresh lemon zest plus 1 Tablespoon fresh lemon juice
- kosher salt and pepper
- Four 1-inch thick slices sourdough bread toasted
- ¼ cup roasted salted shelled sunflower seeds
- 2 large heirloom tomatoes cut into ½-inch thick slices
- flaky sea salt for sprinkling
- 1 ½ cups mixed torn herbs such as basil, parsley, dill and cilantro
Instructions
- In a small bowl, whisk the mayonnaise with the lemon zest and juice. Season with kosher salt and pepper.
- Spread a thick smear of the mayonnaise on one side of each slice of toasted bread. Sprinkle the sunflower seeds on two slices of toast and top with tomato. Sprinkle with flaky sea salt. Pile the fresh herbs on top of the tomatoes and close the sandwiches. Slice each sandwich in half and carefully transfer to two plates. Eat right away.
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