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This tomato sandwich is simple, fresh, and packed with flavor. Made with juicy ripe tomatoes, toasted bread, and a creamy garlic spread, it’s the perfect quick lunch or light meal.
When tomatoes are in season, this is one of the easiest meals I make. There’s something about ripe, juicy tomatoes layered onto toasted bread that just works every time.
If you are a vegetarian, you will love this tomato sandwich, and it will become your go-to whenever you have fresh tomatoes on hand. I am not a vegetarian, but I find myself craving this sandwich all the time. It is easily customizable, too, if you want to add some protein, like shredded or grilled chicken.
Recipe Overview
Ingredients needed
Below are the ingredients I used to make this tomato sandwich. Full measurements can be found in the recipe card below.
- Bread: Use your favorite. I used 2 large slices of whole-wheat sandwich bread, lightly toasted
- Tomato: Use large vine-ripened tomatoes.
- Mayonnaise: I used avocado oil-based mayo. You can use lite mayo or make your own homemade mayonnaise.
- Cheese: I like to use Parmesan cheese here. It works perfectly well, but you can swap it with feta cheese.
- Fresh garlic: Works here better than garlic powder.
- Dijon mustard, or honey mustard, will work.
- Anchovy paste: Adds great flavor and is highly recommended.
Tips for the best tomato sandwich
- Don’t overstuff it: try not to overstuff the sandwich to make slicing easier and reduce mess.
- Use the ripest tomatoes you can find: Tomato is the key ingredient here. So use tomatoes that are in-season, deep red ones with good flavor.
- Salt the tomatoes lightly: A small pinch of salt right on the slices brings out their sweetness and makes a big difference.
- Toast the bread just enough: You want it lightly crisp so it holds up, but still soft inside.
- Let the spread sit for a few minutes: Mixing it ahead of time helps the flavors come together, especially the garlic.
- Choose good bread: Thick-sliced sandwich bread, sourdough, or whole-grain bread works best.
- Pat the tomatoes dry: If the tomatoes are very juicy, gently pat them with a paper towel before adding them to the sandwich.
How To Make Tomato Sandwich
Make the spread: In a small bowl, combine all the ingredients. Taste and adjust flavorings as preferred, adding salt and pepper, if needed. If you would like it spicy, you can add some hot sauce to the spread as well.
✏️ You can make a big batch of this spread and refrigerate it for up to three days.
Prepare the tomatoes: Slice them and blot them dry with a paper towel, if necessary.
Toast the bread: I recommend toasting whatever bread you will be using before making the sandwich.
Assemble the sandwich: Spread the mayo mixture evenly on 1 side of each slice of toast. Top with the tomato slices, then close the sandwich.
Serve: Cut and serve immediately.
Common Questions
White bread, sourdough, or whole wheat bread are all great options. Slightly toasted bread works best.
Yes. Many people add lettuce, avocado, bacon, or cheese to make it more filling. Sometimes I add shredded rotisserie chicken for added protein.
No, the skin adds texture and flavor, so peeling is not necessary.
Toast the bread and lightly pat the tomato slices dry before assembling the sandwich.
This sandwich will last for 1-2 days in the fridge. Since tomatoes do not store well, I recommend serving immediately. You can store the sauce separately for up to 3 days and assemble the sandwich when ready to eat.
Variations you can try
- Add fresh herbs: I like adding them when I have them on hand. A little basil, chives, or parsley brightens everything up.
- Swap the cheese: Try pecorino instead of Parmesan, or a thin slice of sharp cheddar for a richer flavor.
- Make it spicy: A pinch of red pepper flakes or a few drops of hot sauce in the spread works really well.
- Go for more greens: Add a layer of arugula, microgreens, or thinly sliced cucumber.
More Sandwiches
- Grilled Chicken Sandwich
- Chicken Cutlet Sandwich
- Breakfast Egg Sandwich
- Air Fryer Grilled Cheese Sandwich
- Chopped Italian Sandwich
Also Try These Recipes
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Tomato Sandwich Recipe
Ingredients
- 2 large slices of whole-wheat sandwich bread, lightly toasted
- 4 slices of large tomato, about 1/4-inch
Spread:
- 1/4 cup mayonnaise, lite works
- 2-3 tablespoons Parmesan cheese
- 1 small fresh cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste
Instructions
- In a small bowl, combine all of the ingredients for the spread. ( 1/4 cup mayonnaise, 2-3 tablespoons Parmesan cheese, 1 small fresh cloves garlic, 1 teaspoon Dijon mustard, and 1/2 teaspoon anchovy paste). Taste and adjust flavorings as preferred, adding salt and pepper, if needed. You can make a big batch and refrigerate it for up to three days.
- Spread the mixture evenly on 1 side of each of the 2 large slices of whole-wheat sandwich bread. (Toast the bread ahead)
- Top with the tomato slices (from 4 slices of large tomato), then close the sandwich.
- Cut and serve immediately.
Notes
- This sandwich can be made into 2 servings if your bread slices are large.
- Use any bread of your choice. Sourdough will work well, too.
- I do recommend that you toast the bread for the best texture and crunch.
- Use ripe tomatoes. I love vine-ripe tomatoes.
- Anchovies can be optional, but they add great flavor, and I highly recommend them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
