Have you ever eaten a tomato sandwich? They are fresh, a little Southern, not too heavy, and all things summer!
My husband works from home and lunchtime at our house is a free-for-all (we make our own plates of whatever we feel inclined to eat). All summer long he made this tomato sandwich. He plucks a jalapeño or two from the backyard along with a little rosemary, combines it with a fresh heirloom tomato and bakery bread, and I always end up needing to try a bite or two!
The jalapeño gives it a fun spicy kick, and the basil acts as a lettuce. And mayo is of course a necessary staple to this sandwich. If you are gluten free the bread can be easily swapped, and the sandwich is also vegetarian–perfect for lunch. Scroll down for step by step directions.
With fresh ingredients like basil, jalapeño, heirloom tomato, and rosemary I hope you give this spicy tomato sandwich a try!
Spicy Lee’s Tomato Sandwich
2 Slices of whole grain bread
1 ripe large heirloom tomato
2 tablespoons mayonnaise
1 teaspoon rosemary
2 small jalapeños
6-7 basil leaves
Toast 2 slices of whole grain bread. Then blend mayonnaise with rosemary. Finely chop jalapeños and stir into mayonnaise. Spread onto both pieces of bread. Slice a generous piece of tomato and add to the top of 1 piece of bread. Cover other slice of bread with fresh basil. Combine pieces of bread together and cut in half.
Gather your recipe supplies: bakery bread, mayonnaise, fresh basil, rosemary, jalapeño, and a large heirloom tomato.
Add fresh jalapeño to mayonnaise and spread on both pieces of bread.
Slice a generous piece of heirloom tomato, and add to bread with a layer of basil.
Slice bread and enjoy!
This is the perfect sandwich to try on a hot summer day, or pack it up for a picnic. If you don’t like the heat of a jalapeño, skip that step and the basil and rosemary will still give the sandwich plenty of flavor.
Thank you Lee for sharing this sandwich with us!