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Mason Hereford’s Heirloom Tomato Sandwich
Heirloom Tomato Sandwich
MAKES 4
Ingredients
- 6 tablespoons unsalted butter, room- temp so it’s mayo-soft
- 8 thick slices white bread, preferably 1 inch thick
- ½ cup mayo (Duke’s or bust), or more if you like
- 1 cup roasted salted hulled sunflower seeds
- 1 tablespoon kosher salt (Diamond Crystal or about half as much Morton)
- Freshly ground black pepper
- 2 pounds juicy, ripe tomatoes, cored and cut across into ½- inch slices
- Big ol’ handful of basil leaves
- Handful of picked dill
- 2 juicy lemons, halved
Instructions
- Get a well- seasoned cast- iron skillet or griddle good and hot over medium heat. Swipe the butter on each side of the bread and toast in batches in the skillet until both sides are golden brown, 1 to 2 minutes per side. When they’re done, move them to a rack or stand them up so they lean against each other to keep from getting soggy.
- Spread the mayo evenly on one side of each slice of bread, consider adding more because tomatoes love mayo, then sprinkle the sunflower seeds on four of the slices. Sprinkle the salt and lots of pepper on both sides of the tomato slices, then pile them on the bread slices that have sunflower seeds. Top the tomatoes with the herbs (it’s a lot, so just try your best to tuck them in there and don’t sweat it if they fall onto the plate). Squeeze on every last drop of juice from the lemons.
- Top with the rest of the bread. Cut it in half if you want.