There isn’t much that can be said for this stunningly beautiful sandwich. Heirloom tomatoes speak for themselves. They are hitting their stride in my grocery store right now, and I can’t get enough. I’m thinking I’ll likely make this salad again soon.
This sandwich is very few ingredients and couldn’t be simpler. I found it easier to eat open faced (personally couldn’t get my mouth around the whole thing!), so that’s how I’m writing it. Yet despite its simplicity, it just sings.
Heirloom tomatoes have the most luscious texture. They are less acidic and sweeter than regular tomatoes, and when you bite into this sandwich, its juiciness rivals the most ridiculous cheeseburger out there. Just amazing. Enjoy this one guys!
Source: slightly adapted from Emeril’s Kicked-Up Sandwiches by Emeril Lagasse
5 generous tbs mayonnaise
3 tbs chopped fresh basil or parsley
8 slices white sandwich bread
4-5 large heirloom tomatoes, stemmed and sliced into ½-inch thick rounds (make sure you get all different colors!)
Kosher salt and black pepper
Combine the mayonnaise and basil or parsley in a small mixing bowl. Whisk until combined and smooth. Set aside.
Arrange the bread in a single layer on a baking sheet. Preheat your broiler to HIGH and position a rack as close to it as you can get without touching it. Slide the baking sheet in the oven and broil the bread just a few minutes until it is lightly toasted and slightly golden brown. Remove and let cool a few minutes.
Spread the mayonnaise liberally on the toasted sides of each slice of bread. Layer 2 tomato slices on each slice of bread. Season each tomato slice with salt and black pepper as you lay it on the bread. Serve immediately, 2 open-faced sandwiches per person.