A classic, 5-ingredient, sweet juicy Tomato Sandwich should be enjoyed before summer passes you by! They may be simple, but the taste is glorious. You’re just minutes away from one of the best tasting sandwiches – if you’ve never made one, you’re in for a real treat.
More ways to use up summer garden tomatoes include our cucumber tomato salad, tomato tart, and tomato biscuit casserole.
Classic Southern Tomato Sandwich Recipe
Ask any southerner about a tomato sandwich and their eyes will immediately light up, followed by passionate stories of tomato sandwiches their grandma used to make in the summertime, or ones they’d stuff in their backpack on the way down to the fishing hole.
The basic ingredients are tomatoes, sandwich bread, mayo, salt, and pepper. That’s it! But there’s nothing basic about the taste – every bite is filled with nostalgia and the best childhood memories for so many people. The tomatoes are thick, juicy, and sweet, while the bread is squishy, and the mayo creamy. It’s just the best.
Today we’re sharing how to make a classic southern tomato sandwich, along with some tips to make the best sandwich possible – and ways to change it up, if you so wish. Don’t let tomato season pass you by without making one!
Ingredients Needed
Here are the traditional ingredients for a tomato sandwich.
(Scroll below to the printable recipe card for details and measurements.)
- White sandwich bread – Yes, white sandwich bread. Not whole wheat, not sourdough, nothing artisan. It should be soft and fluffy.
- Beefsteak or Heirloom tomatoes – Very ripe seasonal beefsteak or Heirloom tomatoes are the best types to use. Purchase the biggest ones you can find.
- Mayonnaise – Gotta be Duke’s or Hellman’s.
- Coarse salt – Fine sea salt or kosher salt.
- Freshly ground black pepper
Recipe Variations
A true southern sandwich is just the 5 ingredients listed above, but you can include some add-ons. Just don’t call it a tomato sandwich. Here are some possible additions:
- Make a BLT. Add a single leaf of iceberg lettuce and a couple slices of crispy cooked bacon and you’ve got yourself a BLT.
- Try it with red onion. We LOVE a little sliced red onion on top of the tomatoes.
- Add some pimento spread. Our pimento cheese dip would make a delicious spread instead of the mayo.
- Include a slice of cheese. A slice of mozzarella is delicious.
- Boost the seasonings. Instead of just salt and pepper, you could use Lawry’s seasoned salt, or mix in some fresh chopped chives with the mayo.
Tips for Making the Best Tomato Sandwich
Here are some tips to ensure your sandwiches come out perfectly.
(Scroll below to the printable recipe card for all the measurements and directions.)
- Best tomatoes for sandwiches. When choosing tomatoes, very ripe in-season beefsteak or Heirloom tomatoes are the way to go. They’re large, thick, juicy, and have the best tomato flavor. You want as few thick slices that can spread across a piece of bread without needing to overlap.
- Bread. White sandwich bread that’s soft and fluffy is a must, perfect for soaking up the salted juicy tomatoes.
- Mayonnaise. Southerners swear by Duke’s (Larry Clinton of Bessemer, North Carolina, was once quoted that his final wish was to be cremated and buried in a jar of Duke’s mayonnaise. LOL.) But I grew up with Hellman’s and love it. Either are delicious. Just no Miracle Whip. Don’t do it.
- Avoid a soggy sandwich. To avoid having a soggy sandwich 1) Spread mayo on one side of each slice of bread, which acts as a barrier to the wet tomatoes, 2) After slicing your tomatoes, pat them dry with paper towels OR salt the tomatoes, let them sit for a couple minutes, then pat dry. This draws out moisture, but also tastes awesome!
- Don’t go crazy with the salt and pepper. Don’t skip the salt and pepper, but be careful with adding too much, which can overpower the tomatoes instead of enhancing them.
- Use a serrated knife. Slice the tomatoes and the sandwich with a serrated knife, which has a tooth-like edge, and requires less pressure so noting gets smooshed.
- Perfect proportions. Slice your tomatoes the same thickness as your bread, and be generous with the mayo – a good tablespoon (or more) on one side of each slice of bread.
Serving Suggestions and Storage
Tomatoes should be stored on the countertop at room temperature, not in the refrigerator. Storing them in the fridge negatively affects their taste and texture. Slice them right before using, not ahead of time. We prefer our bread lightly toasted, but purists will tell you that’s a no-no. Do whichever you prefer.
Once your sandwich is assembled, eat it right away and have napkins at the ready to catch that glorious tomato juice as it dribbles down your chin!
More Classic Sandwiches
- Cucumber Sandwiches
- Italian Grinder Sub
- Tuna Melt
- Grilled Cheese Tomato Sandwich
- Muffuletta Sandwich
- Shrimp Po Boy
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Southern Tomato Sandwich
Ingredients
- 8 slices white sandwich bread
- 2 large beefsteak or heirloom tomatoes , sliced 1/2-inch thick
- 1/2 cup mayonnaise , preferably Duke’s or Hellman’s, divided
- 1 teaspoon fine sea salt or kosher salt , divided
- a few turns of freshly ground black pepper
Instructions
- If you choose to lightly toast the bread (our preference) let it cool while you cut the tomatoes.
- Use a serrated knife to cut the tomatoes into 1/2-inch thick slices. Let them drain on paper towels.
- Spread one side of each bread slice with 1 tablespoon of mayonnaise. Then lay 1 to 2 tomato slices on top of the mayo, cutting them to fit to the edges, if necessary. Sprinkle each with 1/4 teaspoon of coarse salt and a little freshly cracked pepper. Cover with the mayo side of the remaining four bread slices.
- Cut each sandwich in half and eat immediately.NOTE: We love to include thinly sliced (or finely diced) red onion on our sandwiches.
