This is the kind of recipe that isn’t really a recipe and yet, since I didn’t discover it until my mid-20s, maybe it does warrant a formal post.
Aside from a classic BLT, this open-face tomato sandwich is my absolute favorite way to enjoy beautiful summer tomatoes. It’s as simple as it gets!
In keeping with my theme for this year’s recipes, it comes with a special memory.
I first learned just how simple (and delicious) lunch could be from my German friend, Beatrix. Back in 2007, we were both ex-pats living in Melbourne, Australia with our husbands.
She joined the Royal Melbourne Philharmonic Choir a couple of months after I did, landing right next to me in the mezzo-soprano section, and we quickly became friends.
One day, we were hanging out at her apartment, and Beatrix made this for lunch. I was completely dumbstruck by how incredible something so basic could taste. Ever since, enjoying summer tomatoes this way has become an annual tradition.
In the US – especially in the South – the classic tradition is a full sandwich with white bread, mayo, tomato, and salt and pepper. While I agree on soft bread – I much prefer good butter over mayo, along with a sprinkle of flaky salt and no pepper. Plus, turning fresh tomatoes into a full sandwich often leads to a slippery, messy eating situation – especially once mayo enters the picture!
My husband likes to add a splash of Frank’s RedHot sauce to his, which is a really nice addition. Even so, I still prefer the pure simplicity of good bread, butter, fresh tomato, and flaky salt. Yummo!
Gather Your Small List of Ingredients
There aren’t a whole lot of “rules” here, but I do have opinions to share! LOL
BREAD
Go for a soft white bread, like a nice sourdough or Italian bread. Crusty loaves work too as long as the crumb inside is soft. In this post, I was using a sourdough sandwich slice.
BUTTER
Don’t skimp here – go for the gold! Kerrygold Irish Butter, that is! It’s the crème de la crème as it’s made from grass-fed cows and has a higher butterfat content. Like a quality egg, the golden color speaks for its quality!
I prefer salted butter for this application, but unsalted works fine too. Be sure to let it sit out at least 30 minutes in advance, so it softens to room temperature and spreads easily.
If you prefer a spreadable option, my go-to is Brummel & Brown Original (made with real yogurt).
TOMATOES
Only a perfectly ripe slicing tomato will do here. Think Beefsteak, Brandywine, or Mortgage Lifter.
I used a Mortgage Lifter (left – bottom side up because it was prettier LOL), and a Brandywine (right – they typically have splotches of lighter color around the top).
SALT
A large flaky salt like Maldon Sea Salt Flakes is best for texture, though Kosher salt works nicely as well.
HOT SAUCE
Frank’s RedHot sauce is a really nice touch on top as well if that’s your jive.
A Quick Note on Salts
If you’re not familiar with different types of salts, here’s a quick comparison:
Without getting too into the “science” of things:
Table Salt is the finest and thus the most condensed in flavor. You generally use half the amount as other salts.
Kosher Salt has larger flakes and is easy to pinch and sprinkle (it’s what I use 90% of the time when cooking).
Flaky Sea Salt is even larger, with delicate crystals designed as a finishing salt that adds a quick burst of flavor.
Assemble Your Open Face Tomato Sandwich
Don’t skimp on the butter. Be generous, spreading from edge to edge. You can either leave it this way (my preference) or toast your bread over medium heat in a non-stick skillet for 1-2 minutes per side until golden (my husband’s preference).
Slice your tomato into thick slices – a good 1/4 – 1/2″ thick.
Is that a thing of beauty or what?! My husband grew these – good job, honey!
Place on top of the bread in a single layer and sprinkle with salt and hot sauce (if using).
I know it’s psychological, but I actually prefer picking these up to eat rather than eating with a fork and knife. I swear it tastes better!
It’s not appetizing looking at a photo of me eating them, so Drew and I did a cheers for you with our beautiful bites.
