Tomato Sandwich
It comes together quickly and always, always tastes great. You can make this sandwich many ways and that is what I love about it. I personally am not a solo tomato gal, I like to layer it with elements that compliment the tomato flavor and that is what this is. The crisp crunchiness from the lettuce and onion and creaminess from the mozzarella are pure magic.
Why You'll Love This
Comes together in minutes — Simple assembly, no cooking required.
A garlic aioli that elevates the whole thing — More flavor than a basic mayo spread.
Endlessly adaptable — Swap in whatever complements your tomatoes best.
Key Ingredients
Heirloom tomatoes — Sweet and juicy, they're the centerpiece the rest of the sandwich is built around.
Garlic aioli — Mayo whisked with garlic and lemon juice, giving the sandwich a tangy, garlicky backbone.
Mozzarella — A creamy, mild contrast to the tomato's acidity.
Sweet onion — Adds a crisp, sharp bite.
Butter lettuce — Tender crunch that rounds out the texture.
Garlic-rubbed toasted bread — An extra layer of garlic flavor and a sturdy base for everything else.
Tomato Sandwich
Prep time: 15 minutes | Makes 2 sandwiches
Instructions:
¼ cup mayo
2 cloves garlic, divided
Juice from ½ a lemon
2 heirloom tomatoes, sliced
Flaky sea salt and pepper
4 slices mozzarella
½ sweet onion, sliced
Butter lettuce
4 slices of bread of your choosing, lightly toasted
Ingredients:
Whisk the mayo, 1 clove of minced garlic, and the lemon juice together in a medium bowl. Set aside.
Assembly
Rub both sides of the toasted bread slices with the remaining garlic clove right when the toast pops up and is warm. Spread one side of each bread slice with the garlic mayo.
Lay down two slices of tomato and top with flaky sea salt and pepper. Add two slices of mozzarella, the onion, and the lettuce. Close the sandwich and serve with potato chips.
Tips for Success
Use the ripest, most flavorful tomatoes you can find — heirlooms are called out specifically because they're the star here.
Salt the tomato slices directly as you assemble; it draws out and concentrates their flavor.
Rub the garlic onto the warm toasted bread for the best flavor release, the same trick used for classic bruschetta.
Build the sandwich right before eating so the bread doesn't get soggy from the tomato's juices.
Don't feel locked into the exact ingredients — the flexibility is part of the appeal, as noted in the intro.
Ways to Serve It
With potato chips — As suggested, for a classic pairing.
For a light lunch — Simple and satisfying on a warm day.
Cut in half — For easier eating or a lighter portion.
Alongside soup — Pairs well with something warm for a heartier meal.
Storage
The garlic aioli can be made a day ahead and stored in an airtight container in the refrigerator. Assembled sandwiches don't hold well, since the tomato releases moisture that makes the bread soggy — assemble right before eating.
Swaps and Substitutions
Mozzarella: Burrata or fresh buffalo mozzarella add extra creaminess.
Onion: Red onion offers more bite than sweet onion.
Lettuce: Arugula adds a peppery contrast in place of butter lettuce.
Bread: Any sturdy bread works well — sourdough is especially good here.