Ultimate Umami Tomato Sandwich
Celebrate the deliciousness of summer-ripe tomatoes with this juicy, satisfying tomato sandwich that doubles down on umami flavor. You’ll want to eat it every day for lunch, just like Harriet in Harriet the Spy!
Good To Know
- The fine crumb and slightly sweet flavor of white sandwich bread works well for this sandwich to catch the tomato juices and to contrast all of the umami flavor, but you can use whatever is your favorite sandwich bread.
- Kewpie mayonnaise is a special kind of Japanese mayo made with all egg yolks and extra ingredients that make it taste ultra-savory. You can find it at Asian grocery stores or order it online. It’s my favorite kind of mayo to boost umami flavor, but you can swap in whatever type of mayonnaise you like best.
- Sandwich Sprinkle is a special seasoning blend made by Penzeys, one of my favorite spice companies. It’s delicious sprinkled on sandwiches (obviously!), and also salads, pasta, french fries, and roasted veggies. If you’d like to make a similar blend instead of ordering it, mix together 2 teaspoons kosher salt, 1 ½ teaspoons garlic powder, 1 teaspoon Italian herb seasoning (or a mix of dried basil, dried oregano, dried rosemary, and/or dried thyme), and ¼ teaspoon ground black pepper.
Equipment You'll Need
- Toaster
- Large plate
- Cutting board
- Serrated knife
- Butter knife
Measure Your Ingredients
- 2 slices hearty white sandwich bread
- 1 large, ripe tomato
- Kewpie mayonnaise (see note)
- ⅛ teaspoon Sandwich Sprinkle or big pinch kosher salt (see note)
Let's Cook!
- 2 slices hearty white sandwich breadPlace the bread slices in a toaster and toast until golden brown. Transfer the slices to a large plate and let cool completely, about 5 minutes.
- 1 large, ripe tomatoMeanwhile, hold the tomato on its side on a cutting board. Use a serrated knife to cut the tomato into thick slices, discarding the core and top.
- Kewpie mayonnaiseSqueeze or dollop a generous amount of mayonnaise onto each cooled slice of bread. Use a butter knife to spread the mayo into a nice, thick layer on each slice, covering the bread evenly.
- ⅛ teaspoon Sandwich Sprinkle or big pinch kosher saltPlace 2 to 3 tomato slices onto one piece of bread, overlapping them as needed. Sprinkle the tomatoes evenly with Sandwich Sprinkle or a big pinch of kosher salt.
- Place the other piece of bread, mayo side down, on top of the tomatoes, forming a sandwich. Place the sandwich on a dry part of the cutting board (wipe it down if your tomato was extra juicy!) and use the knife to cut the sandwich in half. (I’m team triangle for sandwiches, but you cut it whichever way you like best!) Serve with lots of napkins.