Fancy Tomato Sandwich Recipe

Prepare tomatoes

Wash the tomatoes and pat dry. Slice each tomato into 1/4-inch (6 mm) thick rounds. Lay the slices on paper towels in a single layer and sprinkle both sides lightly with about 1/4 teaspoon kosher salt. Let sit 5 minutes to draw out excess moisture, then gently blot the tops of the slices with another paper towel to avoid soggy bread.

Toast bread

Spread about 1 teaspoon of butter evenly on one side of each bread slice. In a skillet over medium heat (or in a toaster oven), toast the buttered side of two slices until golden and crisp, about 2–3 minutes. If you prefer both sides toasted, butter and toast the other side briefly as well. Repeat for remaining slices. Alternatively, use a grill pan for crosshatched marks.

Prepare spread and onion

Thinly slice the red onion into very fine rings. In a small bowl combine the mayonnaise (or aioli) with the extra-virgin olive oil and remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper to loosen it and add flavor. Taste and adjust. If using lemon zest, stir it into the mayo mixture for brightness.

Assemble layers

Spread a heaping 1 1/2 teaspoons of the mayo mixture evenly on the untoasted side of two toasted bread slices (these will be the interior sides). On those slices, divide and layer the tomatoes in a single slightly overlapping layer (use all slices for two sandwiches). Scatter the thin red onion slices over the tomatoes. Break or crumble the cheese evenly on top of the tomatoes and onions. Tuck fresh basil leaves between tomato slices so their aroma infuses the sandwich. Drizzle 1/2 teaspoon olive oil across the tomatoes and, if using, lightly brush or drizzle 1/2 teaspoon balsamic glaze in a fine line for sweetness.

Season and finish

Sprinkle the exposed tomato layer with the remaining 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the optional everything bagel seasoning if using. Top each sandwich with the remaining toasted bread slice, buttered side out if you want an exterior crust, or buttered side in for a softer top. Press gently to set.

Optional warm step

If you prefer the cheese slightly melted and the sandwich warm, place assembled sandwiches in a skillet over low heat, cover, and cook 1–2 minutes per side until warmed through and cheese begins to soften. Watch closely to avoid burning the bread.

Slice and serve

Cut sandwiches diagonally or in half. Serve immediately with microgreens or arugula on the side or tucked inside for extra peppery bite. Garnish with a final flake of salt or a few drops of balsamic glaze if desired.

Toss microgreens or arugula lightly with a tiny drizzle (about 1/2 teaspoon) of olive oil and a pinch of salt. Place a small handful inside the sandwich or serve alongside as a fresh contrast.