It’s Wednesday and you’re in the thick of it now. Want a quick simple and delicious lunch? Try a tomato sandwich!
I know, I know. “Rehana, that’s gross. Who would eat a straight up tomato?” It sounds odd, and trust me, a few years ago I would’ve been asking the same questions, but as I am growing up with a more discerning palette (I still will not go near seafood though! bleh!) I have grown to appreciate a juicy, summer vine-ripened tomato. And summer is the best time to collect on the sun’s bounty.
We all know tomatoes and basil go together, so this natural pairing is a match made in heave. I promise.
For the basil mayonnaise, you’ll need to use half a cup of mayonnaise.
Next, we’ll need to chop up some 1/4 cup of basil leaves.
And squeeze in the juice of half a lemon. One of the pleasures of living in California are seeing ABUNDANT lemon trees. I saw half a lemon tree hanging outside of someones fence while driving on the highway and it was so pretty dotted with yellow citrus.
And now the fiery part, grate in (I use a Microplane) one clove of garlic. For this amount of mayo, I would use half a small clove of garlic. We’re not cooking this and you don’t want fiery breath so proceed with caution.
Now, for the glorious tomatoes. This whole sandwich was inspired by these beautiful heirloom tomatoes that I found at Trader Joe’s.
I mentioned I use hearty bread for this sandwich. I like a whole grain bread that is studded with nuts and seeds and that is slightly dense. I feel like it gives purpose to the bread that way.