A Big Fat Tomato Sandwich
Recipe type: sandwich
A Big Fat Tomato Sandwich August is the moment in the northeast when the tomatoes ripen. It’s suddenly time for bruschetta, gazpacho, tomatoes and fresh mozzarella, panzanella, fried green tomatoes, and roasted tomato sauce. Here’s a tomato sandwich that’s a cross between pan bagnat and old-fashioned tomato-and-mayo-between-two-slices-of-bread. If you have some yellow or heirloom tomatoes in your garden or farmers market, this is a great way to give them center stage. Fresh, local tomatoes have an incomparable scent, juiciness, and flavor so superior to their tough, hard-traveling cousins who ripen in the back of a semi, far away from their sunny homes. Our Herb and Olive Mayonnaise is packed with three different fresh herbs and chopped green olives. We think you’ll love it as much as we do. Yields 4 sandwiches
- 1 loaf of Foccacia Pugliese or a ciabatta or other crusty, porous loaf
- 2 big ripe tomatoes
- Pickled Peppers (optional)
- lettuce or arugula
Herb & Olive Mayonnaise
- ½ cup mayonnaise
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice or vinegar
- ¼ cup minced fresh parsley
- ¼ cup minced fresh chives
- ¼ cup minced fresh oregano
- ½ cup chopped green olives
- Preheat the oven or toaster oven to 350°.
- Slice the bread horizontally and heat until just warm inside and a little crisp on the outside.
- In a small bowl, mix the mayonnaise, lemon zest, lemon juice, herbs, and olives.
- Slice the tomatoes, put the slices on the bottom half of the bread, and push them gently into the bread with a fork.
- Layer pickled peppers and lettuce or arugula on the tomatoes.
- Spread the mayonnaise on the top half of the bread.
- Put the two halves together, slice into 4 sandwiches, and serve with big, absorbent napkins.