Griddled Tomato Sandwiches

Grilled tomato sandwich

America’s Test Kitchen

(TNS) Summer’s most iconic sandwich—voluptuous tomato slices heaped between slices of toasted, mayo-slicked white bread—seems a straightforward, simple pleasure. But don’t let its modest appearance fool you. This juicy, drippy stack actually pulls off a delicate culinary balancing act: The bread offers crunch that contrasts with the tomato’s softness; the richness of the mayo complements the acidity of the fruit; and the brilliant red slices at the center of it all are at once juicy, sweet, tart, meaty and savory.

Griddled Tomato Sandwiches

Serves 2

  • 3/4 teaspoon cream of tartar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 2 (4-inch) field or heirloom tomatoes, cored and sliced 3/4-inch thick
  • 2 tablespoons plus 2 teaspoons mayonnaise, divided
  • 4 slices hearty white sandwich bread
  1. Stir cream of tartar, salt, sugar, and pepper together in a small bowl. Sprinkle mixture on both sides of tomato slices. Spread 1 teaspoon of mayonnaise on one side of each slice of bread.
  2. Place two slices of bread, mayonnaise side down, in a 12-inch skillet. Cook over medium heat, moving bread if necessary for even browning, until the underside is golden brown, 2 to 3 minutes. Transfer to a cutting board griddled side up. Cook the remaining two bread slices until the underside is golden brown, about 30 seconds. Let cool until the griddled side is crisp, about 2 minutes.
  3. Evenly spread 2 teaspoons of mayonnaise onto the non-grilled sides of two slices of bread. Top with tomato slices in a single layer, cutting tomato slices to fit if necessary. Place remaining bread slices on top of tomatoes, griddled side up. Serve. MSN

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