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 my husband Lee has 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!