Summer tomatoes are the best, especially when they’re sliced, seasoned and sandwiched between slices of soft, fresh bread.
Because so few ingredients go into making a tomato sandwich, the key is to use the best ingredients you can afford and make sure your tomatoes are perfectly ripe. This is a great recipe to serve on a hot summer day for lunch, dinner or brunch, especially when you don’t feel like turning on the stove.
Serve this sandwich with a simple salad, grilled corn on the cob or a bag of your favorite chips. To make this sandwich a little more irresistible, I’ve added basil pesto to the mayonnaise.
Summer Tomato Basil Sandwich
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Serves 4
8 slices of fresh bread
2 ripe tomatoes
1/2 cup vegan mayonnaise
1/4 cup vegan basil pesto
Salt
Pepper
1. Toast the slices of bread on the lowest toaster setting, just enough to warm and slightly toast the bread. While the bread is toasting, slice the tomatoes into thick slices, about 1/4-inch thick.
2. Mix together mayonnaise and basil pesto in a small bowl. Slather pesto mayonnaise on one side of each slice of toasted bread. Layer sliced tomatoes on top of half the bread slices, generously season with salt and pepper. Top with a second slice of bread. Enjoy immediately.
Tasty tips
Use 2 teaspoons of Dijon mustard in place of pesto, or substitute two tablespoons of fresh basil leaves.
Tomatoes taste best when they ripen at room temperature.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)
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(c) 2020, KARY OSMOND. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.