Simple Open-Face Tomato Sandwich (Mayo Free)

Name: Simple Open-Face Tomato Sandwich
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Ingredients: Slicing Tomatoes (Beefsteak, Brandywine, or Mortgage Lifter); Soft Bread (Sourdough or Italian Bread); Good butter (Kerrygold); Flaky Sea Salt; Hot Sauce (like Franks) - Optional

August 7, 2026

You might have seen the title and picture of this post and wondered: do I really need to read a recipe for this?

Well, actually, yes – for two reasons:

I didn’t discover this until my mid-20s, so I’m not assuming it’s something everyone knows about.
There are a few key details that make it the best version it can be, which makes it worth a recipe!

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 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 gets involved!

My husband likes to add a splash of Frank’s RedHot sauce to his, which is a really nice addition even I enjoy. Even so, I still prefer the pure simplicity of good bread, butter, fresh tomato, and flaky salt. yum-mo!

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Gather Your Small List of Ingredients

There aren’t many “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 bread.

BUTTER

Don’t skimp here – go for the gold! Kerrygold Irish Butter, that is. It’s the crème de la crème because it’s made from grass-fed cows and has a higher butterfat content. Just like a quality egg, its rich golden color speaks for its quality.

I prefer salted butter here, 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. 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 Salt

If you’re not familiar with different types of salts, here’s a quick comparison:

Table Salt: The finest grain, making it the most concentrated in flavor. You generally use about half the amount compared to coarser salts.

Kosher Salt: Features larger flakes that are easy to pinch and sprinkle. This is what I use 90% of the time when cooking.

Flaky Sea Salt: Has even larger, delicate crystals designed as a finishing salt to add a subtle crunch and a quick burst of flavor.

Assemble Your Open Face Tomato Sandwich

Spread the butter: Don’t skimp – be generous and spread it from edge to edge. You can leave the bread as is (my preference) or toast it in a non-stick skillet over medium heat for 1-2 minutes per side until golden (my husband’s preference).

Slice the tomatoes: Cut your tomato into thick slices, about 1/4 to 1/2-inch thick.

Is that a thing of beauty or what?! My husband grew these – good job, honey!

Assemble: Place the tomatoes on top of the bread in a single layer, then sprinkle with flaky salt and hot sauce (if using).

I know it’s psychological, but I actually prefer picking these up to eat rather than using a fork and knife. I swear it tastes better that way!

Drew and I did a “cheers” with our first bites to celebrate his beautifully grown tomatoes and our simple, delicious open-face tomato sandwich lunch.

Happy August, everyone!