Old-School Southern Tomato Sandwich

Ingredients

Produce

– 1 large, ripe beefsteak tomato

Bakery

– 2 slices thick-cut white sandwich bread

Dairy

– 1 tablespoon salted butter, softened

Condiments & Sauces

– 2 tablespoons Duke’s mayonnaise

Spices & Seasonings

• ¼ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper

Baking Aisle

– ⅛ teaspoon granulated sugar

Instructions

Wash and dry the tomato, then slice it into thick, even slices, about ¼ to ⅓ inch thick. Arrange the slices in a single layer on a plate or shallow dish. Sprinkle evenly with the kosher salt, freshly cracked black pepper, and granulated sugar. Allow the tomatoes to rest for 8–10 minutes. During this time, the salt will draw out some of the tomato’s natural juices while the sugar helps balance its acidity.

While the tomatoes are resting, spread the softened butter on one side of each slice of white bread. Heat a skillet over medium heat and place the bread buttered-side down. Toast for 2–3 minutes, or until the bottoms are golden brown and lightly crisp. Leave the opposite sides untoasted so the finished sandwich maintains that soft, old-fashioned white bread texture.

Remove the bread from the skillet and place it toasted-side up. Spread a generous layer of Duke’s mayonnaise over each toasted surface, making sure to reach all the way to the edges.

Lift the seasoned tomato slices from their accumulated juices, allowing any excess liquid to drip away. Arrange the tomatoes in overlapping layers over one slice of the mayonnaise-covered bread. Spoon just a few drops of the seasoned tomato juices over the tomatoes for additional flavor, being careful not to oversaturate the bread.

Place the second slice of bread on top, mayonnaise-side down. Gently press the sandwich together without crushing the tomatoes. Slice diagonally with a sharp serrated knife and serve immediately while the bread is still slightly warm and the tomatoes are juicy.