There’s nothing quite like a ripe summer tomato that’s been warmed by the sun and is bursting with juice. This sandwich is a celebration of that seasonal perfection, with thick slices of beefsteak tomatoes layered between soft bread and slathered with a vibrant basil-garlic aïoli. It’s simple, but deeply satisfying — proof that when ingredients are at their peak, you don’t need much to make something unforgettable. It’s ideal for a quick lunch, or any time you want to savor summer in sandwich form, — just be sure you bring extra napkins. Or eat it over the kitchen sink, as many purists do.
What’s the best type of bread to use for a tomato sandwich?
Soft white bread is what you want here. Baguettes and artisanal boules are beautiful loaves, and whole-grain bread is downright delicious, but they’re not right for this tomato sandwich. Squishy white bread from the bread aisle, not the bakery section, is the right choice. The softness marries perfectly with the juicy-meaty texture of the tomatoes, so preferably leave the bread untoasted. Note that some white sandwich bread is very sweet (from lots of added sugar), so for the best flavor — bread that truly complements the tomatoes — look for brands such as Sara Lee, which contains just two grams of added sugar per serving.
Notes from the Food & Wine Test Kitchen
The most important thing for a good tomato sandwich is that you start with a fresh beefsteak tomato from the garden or the farmers market. You’re not going to get the same sort of intense joy from a grocery store tomato, which typically lacks the same level of juiciness, sweetness, and flavor complexity.
Make ahead
The aïoli can be made up to three days ahead and refrigerated in an airtight container.
This recipe was developed by Julia Levy; the text was written by Breana Killeen.
