Start with the best-quality tomato you can find and build this sandwich around it.
Ingredients
- 3/4 cup mayonnaise
- 2 teaspoons refrigerated basil pesto
- 1 medium garlic clove, grated (about 1/2 teaspoon)
- 2 large ripe beefsteak tomatoes (11 ounce each)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 white sandwich bread slices
- 8 large fresh basil leaves (optional)
Instruction
- Make the aïoli: Whisk together mayonnaise, pesto, and garlic in a medium bowl until smooth. Set aside.
- Make the sandwich: Cut tomatoes into 1/2-inch-thick slices (16 total), and place on a paper towel-lined plate. Sprinkle evenly with salt and pepper; let stand until juices start to bead up on surface of tomatoes, 3 to 5 minutes.
- Spread each bread slice with 1 1/2 tablespoons Basil-Garlic Aïoli; top each slice with 2 of the basil leaves (if using). Arrange 2 slices of seasoned tomatoes on each of 4 bread slices; top with remaining 4 bread slices, mayonnaise side down. Cut each sandwich in half diagonally, and serve immediately.
