This ultimate tomato sandwich is not a recipe so much as it is a way of life. Ideal for sweltering August afternoons, beach-house lunches, or the kind of dinner that demands zero fuss but maximum satisfaction. Consider this your official permission to skip the stove, grab a tomato that’s practically bursting, and call it a day.
There’s something about a tomato sandwich in the summer: messy, nostalgic, and completely perfect when done right. And when you layer in a smear of Kewpie mayo and a generous spoonful of chili crisp? It’s no longer just a tomato sandwich, it’s an obsession.
I don’t usually like describing recipes as “the best”, or “perfect”, or the much overused “ultimate”. Usually, I steer clear of such qualifiers, because 1) taste is subjective and 2) is the recipe really perfect? Really?
So I didn’t set out to call this the “ultimate tomato sandwich,” and I certainly didn’t plan on sharing it – I mean, one quick search will turn up countless tomato sandwich recipes. And honestly, do you even need a recipe for a tomato sandwich?
But I promise this one deserves its title. The one thing that makes a tomato sandwich special is its simplicity: two slices of bread, a juicy, fresh tomato, and a smear of mayonnaise. That’s all it takes for a little bit of summer magic. This recipe keeps all the simplicity of a classic tomato sandwich, but elevates it without being fussy.
Ingredients for the Ultimate Tomato Sandwich
This is a non-recipe recipe – the instructions are loose, the intentions are good. You don’t need me to tell you how many tomato slices you should add to your sandwich or how much mayo you should slather it with, but for a successful result it’s imperative you pay attention to the ingredients.
The ingredients are essential, the rest is up to you! So, you’ll need:
2 slices of soft white bread (think milk bread or brioche). Remember the challah recipe I posted a couple weeks ago and how it turned into this incredible French toast? Well, that same loaf works great here. That’s my usual go-to for tomato sandwiches, but I love brioche too. Even a good sourdough will do, but soft white bread is the superior choice here.
1 large, ripe heirloom tomato. Truthfully, any tomato will work. I don’t discriminate and use whatever I have on hand. When it’s peak tomato season, any tomato is a good tomato, but if you’re going for a more extravagant sandwich with rich and complex flavors, heirloom tomatoes can’t be beat.
Kewpie mayo (don’t substitute!) Unfortunately, this is a non-negotiable. Sure, you can use good old regular mayo, but then you’ll miss all the complex nuances and distinct flavors a kewpie mayo provides: a creamier consistency, the umami, and subtle tangy-sweet taste. Regular mayo tends to be one note and tangy. There’s nothing wrong with that, but for the ultimate tomato sandwich, you’re going to need kewpie!
Chili crisp. Find a brand that works for you, but you can also make your own! I usually make my own and I put that stuff on everything. Chili crisp makes everything better and I’ll probably post a recipe for that too.
Flaky sea salt. Due to its larger surface area, flaky salt dissolves quickly and releases a burst of flavor. It also adheres better to food and adds a nice crunch. I think flaky sea salt is a great investment and should be a kitchen staple. A little bit goes a long way and one package will last you a very long time.
Chives. A generous sprinkle of chives add just enough of a mild, delicate fresh garnish without being overpowering.
Freshly cracked black pepper. Optional, but advisable.
Instructions
- Toast or don’t toast? I guess that’s up to you. Some say toast is sacrilege, others crave the crunch. Personally, I think toasting is essential, so don’t skip that step.
- Slice your tomato thickly! Not too thin, not too chunky. Just hefty enough to hold up.
- Generously slather one slice of bread with Kewpie mayo. The other slice?
- Layer on those tomato slices, then generously drizzle with chili crisp. Sprinkle with flaky salt and cracked pepper.
- Sandwich it together. Cut in half, devour immediately, and let the juices run down your hands.
Want a full no-cook dinner menu? Try this peach, raspberry, and watercress salad.
More summer sandwich inspo? My go-to cucumber avocado situation lives here.
FAQs
Can I use regular mayo?
You *can*, but Kewpie mayo is richer, tangier, and made with egg yolks. It really makes the sandwich.
What’s the best chili crisp to use?
Lao Gan Ma is classic. I hear Momofuku Chili Crunch adds umami depth. Use what you like best, but I suggest making your own!
Is it better to salt the tomatoes first?
If you have time, yes! Salt them and let sit for 5 minutes to draw out some water and intensify flavor.
Can I add cheese or bacon?
Sure, but the beauty here is the simplicity. Don’t overcrowd it.
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Ingredients
2 slices white bread (challah, milk bread, brioche)
1 heirloom tomato, cut into thick slices
kewpie mayo
chili crisp
flaky sea salt
freshly cracked black pepper
chives, finely chopped
paper towels
olive oil, optional
Directions
Before you do anything, cut your tomato into thick slices and place them on a paper towel. Sprinkle with a little bit of flaky salt and let them sit for a few minutes (5 should be enough). Blot away the excess moisture with a paper towel. Salting helps draw out excess moisture, which helps prevent a soggy sandwich and concentrates the tomato's flavor.
Meanwhile, toast the bread to your liking. I like doing that on a skillet with a little bit of olive oil or butter. Either way, let it cool for a little bit while you chop your chives or something.
Slather one slice of bread with kewpie. I like a light layer, but use your own judgment.
Layer as many tomato slices you can on top of one slice of toast. Sprinkle generously with flaky salt and drizzle with chili crisp.
Garnish with black pepper and chopped chives. Top with the other piece of toast, cut vertically, diagonally, or not all. Eat immediately, with a side of napkins preferably, and enjoy those summer juices running down your chin.
@heythereannao toasted challah, kewpie mayo, thick sliced tomatoes, chili crisp, flaky salt, black pepper and chives. So good!!🍅
♬ Morning Happy Melody - Donguri
kewpie mayo is so good! until recently, i didn’t know that it was the main difference between European style and Japanese style egg salads. it was a revelation when I discovered it 🙂 thanks for this tomato sandwich recipe! Mike
It’s really unlike any other mayo! It just hits different. Thank you, Mike!
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