Sunday, September 4, 2011

Tomato Sandwiches with Basil Mayonnaise

Carl wanted a tomato sandwich today.  I had no tomatoes, but we were about to leave for the Farmer's Market.  Sounded like a win to me.  I bought some heirloom tomatoes since mine are not cooperating.  Then he took it up a notch and asked if I could make some sort of basil mayonnaise.  Sure!  Why not?  Ina had a perfectly acceptable sounding one, and I had all the ingredients, including basil from the garden, so I got to work. 

Uh, yum!!!!  We'll be using a lot of this, and if I can figure out how to freeze it, I will.  Otherwise, I'll just freeze my basil and use it all year long!  Too bad heirloom tomatoes aren't in season all year long.  That would rock.  I just used some English Toasting Bread I had bought at the market last week.  Carl had two sandwiches...that should tell you something.


  • 1 cup good mayonnaise
  • 10 to 15 basil leaves, chopped
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon good olive oil
  • 1 teaspoon minced garlic
  • 2 slices country loaf bread
  • 1 heirloom or Israeli tomato, sliced


Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one
bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

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