Although the sandwich is very basic, the tasty basil mayo adds a ton of flavor.
According to Ina, this is for 1 serving, so if you are only making one sandwich you can scale back the mayo ingredients. I did that just using whatever looked right for the amounts and taste tested it along the way. If you make the full recipe for the mayo you will want to store it in the fridge and use it up within a couple days. Ready for the recipe?
Tomato Sandwich with Basil Mayonnaise
- 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 (I used both Ciabatta and a nice Feta Basil bread. I loved both)
- 1 heirloom or Israeli tomato, sliced (I had to substitute a nice Roma Tomato instead)
1. 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.
Source: Ina Garten