Breaking it down step-by-step for a taste of perfection.
tomato sandwich halves on a cutting board next to a bowl of mayo and a plate with more tomato sandwiches,
Tomato sandwiches have the highest ceiling and the lowest floor.
An out-of-season tomato slapped between two slices of sandwich bread is simply nothing to write home about, while a juicy, colorful tomato nestled between crusty bread is a peak summer meal for me.
The difference lies in the quality of ingredients and a thoughtful process.
Because most people probably put less thought into their tomato sandwiches than yours truly, I did the dirty work for you and called up an expert to talk about tomato sandwiches—all in a day’s work.
Craig Lehoullier, a tomato farmer, author, and educator based in North Carolina with New England roots, knows what it takes to elevate a simple tomato sandwich into a sublime experience.
Through years of cultivating tomatoes and experimenting with ingredients, Craig has honed the art of what I would consider the perfect tomato sandwich, or what he refers to as “summer heaven.”
The Best Tomato for a Perfect Tomato Sandwich
The journey to an exceptional tomato sandwich begins with picking the right tomato at the right time. Craig recommends visiting a local farmer's market or selecting heirloom varieties from a well-stocked grocery store for those looking to buy a tomato.
Craig’s absolute favorite variety for a tomato sandwich is a Cherokee Purple, and his next favorite options are yellow heirloom or beefsteak.
He suggested avoiding tomatoes with cracks and never refrigerating them, as this diminishes their flavor and texture.
For those growing their tomatoes, Craig advises picking your tomatoes when they are halfway ripened rather than letting them become completely ripe on the vine.
Craig reports, “Tomatoes that ripen on the vine, while delicious, are prone to cracking and are more likely to attract pests.
Once you pick your half-ripe tomato, put it on your kitchen counter to complete the ripening process.
Don’t put it on the sunny windowsill; certainly, do not store them in the fridge.”
How To Build Your Tomato Sandwich?
Craig's approach to building a tomato sandwich reflects his unique culinary philosophy. Contrary to traditional recipes, he is staunchly anti-mayonnaise. Here are his steps for making the perfect sandwich.
Cut thick slices of your juicy heirloom tomatoes.
Cut two slices of bread from a crusty loaf of sourdough.
Craig recommends an artisanal or self-baked sourdough loaf with a whole wheat blend.
This is where things get interesting.
Craig recommends adding a sharp cheddar cheese, like Shelburne aged cheddar or Trader Joe’s Unexpected Cheddar, cut into thin slices.
To assemble the sandwich, spread butter evenly on the outside of your slices of bread.
Craig prefers salted butter here, but more important than the type of butter is to achieve an even layer of butter, which will help achieve the crispiest bread.
Once your bread is buttered, add half of the slices of cheese to the inside of the bread.
This will help secure the tomato in the middle and prevent it from slipping out.
Now add the tomato, then top that with the rest of the thinly sliced cheese.
Cook the sandwich in a hot skillet until the bread is crispy, the cheese melts beautifully, and the tomato warms through, infusing the sandwich with rich summer flavor.
See why Craig calls it “summer heaven?"
Easy Upgrades for Your Tomato Sandwich
While Craig has largely adopted a vegetarian diet, influenced by his wife of 44 years, he mentions that adding bacon could enhance the sandwich without overshadowing the other flavors.
Fresh basil leaves are also a delightful addition if available.
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