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Summer Tomato Sandwich


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Rate this recipe 4.3/5 (3 Votes)


  • 1 egg yolk, at room temperature
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons water
  • 1 cup olive oil
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 slices whole-grain bread, toasted or grilled
  • 1 heirloom tomato, sliced
  • flaky sea salt, to taste
  • fresh basil leaves, optional


Servings 1
Adapted from


Step 1

In a food processor, puree egg yolk, vinegar, mustard and water. With motor running, drizzle in oil until the mixture looks like mayonnaise. Season with salt and pepper.

Slather the mayonnaise on 2 slices of prepared bread. Place a few slices of tomato on top of each and season with sea salt and pepper. Top with basil, if desired.


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