Michelle McGlinn/Tasting Table Add Tasting Table on Google: Preferred Source Google Discover We may receive a commission on purchases made from links.
Anyone with a garden or close proximity to a farmer's market can tell you that ripe tomatoes are one of the best parts of summer. Juicy, bright, and pleasantly sweet, the flavor is fresh and delicious entirely on its own, and there's hardly a better way to eat them than in a tomato sandwich. Simplicity at its finest, a good tomato sandwich often requires only the bright ripeness of the tomato, the creaminess of mayonnaise, and soft, buttery bread. It's a classic formula that highlights the succulent goodness of the humble fruit, but of course, it's one that offers endless possibility to build upon.
This ultimate tomato sandwich recipe elevates that simple, no-frills tomato sandwich into an artisanal lunchtime treat. Tangy sun-dried tomato aioli, creamy burrata, and thick slices of beefsteak tomato are held together with crusty, toasted ciabatta and dotted with fresh basil. A cross between a tomato sandwich and a caprese, the stack maximizes the use of tomato while balancing the bright flavor with rich, creamy components. Easy but indulgent, this sandwich might be your new favorite way to enjoy the last of your summer tomato harvest.
Michelle McGlinn/Tasting Table You don't need to know everything about aioli to understand that it's basically an upscale version of mayonnaise, and you can shortcut a homemade version by using mayo in the place of eggs and oil. So, with that in mind, you'll need mayonnaise, sun-dried tomatoes packed in oil (you'll need that oil, too), garlic, lemon, salt, pepper, and a pinch of red pepper flakes to make the sun-dried tomato aioli. The rest of the sandwich then only requires a few ingredients: large, ripe tomatoes, burrata cheese, basil, and ciabatta, which can be swapped for French bread or baguette.
Michelle McGlinn/Tasting Table Make the aioli: Add the mayonnaise, sun-dried tomatoes, sun-dried tomato oil, garlic, lemon juice, salt, pepper, and red pepper flakes to a food processor.
Michelle McGlinn/Tasting Table Pulse until mostly smooth and combined. Set aside.
Michelle McGlinn/Tasting Table To begin the sandwich, arrange the tomato slices on a paper-towel lined sheet tray and sprinkle with salt. Let sit for 5 to 10 minutes, as you prepare the other elements.
Michelle McGlinn/Tasting Table Heat a skillet that's large enough to fit your sandwich rolls over medium heat.
