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The Ultimate Racer's Tomato and Mayo Sandwich Recipe

The Ultimate Racer's Tomato and Mayo Sandwich

A classic Southern tomato-and-mayonnaise sandwich made with soft white bread, a ripe in-season tomato, creamy full-fat mayonnaise, salt, and black pepper. Optional basil, bacon, or hot sauce can be added to suit your taste.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices Soft white sandwich bread
  • 1 about 8 ounces Large ripe tomato
  • 2 tablespoons Full-fat mayonnaise
  • 1/4 teaspoon, plus more to taste Kosher salt
  • 1/8 teaspoon Freshly ground black pepper
Optional Additions
  • 1 tablespoon, chopped Fresh basil
  • 2 slices per sandwich Crisp bacon
  • A few drops Hot sauce

Method
 

Step-by-Step
  1. Wash and dry the tomato thoroughly. Slice it into even 1/4-inch rounds so each bite has a balanced amount of tomato.
  2. Lightly salt both sides of the tomato slices with the kosher salt. Let them stand for 5–10 minutes, then blot away excess moisture with paper towels.
  3. Spread about 1/2 tablespoon of mayonnaise on one side of each bread slice. Cover the bread evenly, especially near the edges, for creamy flavor in every bite.
  4. Arrange the tomato slices over two pieces of bread. Season with the black pepper and add more salt only if needed after tasting the tomato.
  5. Add chopped basil, crisp bacon, or a few drops of hot sauce if desired. Top with the remaining bread slices, cut each sandwich in half, and serve immediately.

Notes

A fully ripe, preferably in-season tomato matters more than any other ingredient. Soft white bread and regular full-fat mayonnaise are traditional; toasting is optional, but classic versions are generally served untoasted. Assemble and serve immediately for the best texture.