Tomato Sandwiches

By RoketJSquerl

Ingredients

• Serves 4
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• ¾ teaspoon table salt
• 1 pound mixed ripe tomatoes, cored and sliced ¼ inch thick
• ½ cup mayonnaise
• 8 slices hearty white sandwich bread, toasted
• Ground black pepper

Details

Servings 4
Preparation time 10mins
Cooking time 15mins
Adapted from cookscountry.com

Preparation

Step 1

Choose tomatoes that measure no more than 2 inches in diameter. The tomatoes should smell fruity and feel heavy for their size. You're more likely to break up the tomatoes if you toss them with the marinade in a bowl; combining them in a zipper-lock bag is gentler.

1. Whisk oil, vinegar, and salt together in medium bowl; transfer marinade to 1-gallon zipper-lock bag. Add tomatoes to bag, press out air, seal bag, and gently turn to coat tomatoes with marinade. Lay bag flat on counter and let sit for 10 minutes.

2. Transfer tomato slices to now-empty bowl, leaving marinade in bag. Combine 1½ tablespoons marinade with mayonnaise in small bowl. Discard remaining marinade.

3. Place toast on cutting board. Spread 1 tablespoon mayonnaise mixture on 1 side of toast. Shingle tomatoes evenly on 4 slices of toast, covering as much of toast as possible. Season tomatoes with pepper to taste. Top tomatoes with remaining 4 slices of toast, mayonnaise side down. Cut sandwiches in half. Serve.

TOMATO PRIMER
You can use any medium-size round, ripe tomatoes in this recipe (do not use plum tomatoes). Ripe tomatoes should feel heavy for their size and give slightly when pressed. Here are a few good choices.