18 minutes
A delicious and crunchy sandwich featuring seasoned heirloom tomatoes and griddled white bread with mayonnaise.
Cream Of Tartar
teaspoons
teaspoons
teaspoons
teaspoons
Heirloom Tomatoes, cored and sliced ¾ inch thick
each
tablespoons
Hearty White Sandwich Bread
slices
1. Create Seasoning Blend
Mix the cream of tartar, kosher salt, sugar, and pepper together in a small bowl to create a seasoning blend.
2. Season Tomato Slices
Lay out your tomato slices and generously sprinkle the seasoning mixture over both sides.
3. Prepare Bread Slices
Take your bread slices and spread 1 teaspoon of mayonnaise on one side of each slice.
4. Griddle Bread Slices
Heat a 12-inch skillet over medium heat. Place two slices of bread, mayonnaise side down, in the skillet. Cook for 2 to 3 minutes until the bread turns golden brown and crisp. Once done, transfer these slices to a cutting board with the griddled side up.
5. Griddle Remaining Bread Slices
Cook the remaining two slices of bread in the same manner until they are golden brown, which should take about 30 seconds. Let all four slices cool for about 2 minutes, allowing the griddled sides to become crisp.
6. Prepare Sandwiches
Spread 2 teaspoons of mayonnaise on the ungriddled side of two of the bread slices. Place the seasoned tomato slices in a single layer on top of the mayonnaise-spread bread slices. If necessary, cut the tomatoes to fit neatly.
7. Assemble and Serve
Finish assembling the sandwiches by placing the remaining two bread slices on top, with the griddled side up. Serve immediately and enjoy your griddled tomato sandwiches.
Stick with the heirloom tomatoes and basil, add balsamic glaze, and swap mozzarella for burrata.
Add grilled chicken breast, crispy bacon, or a fried egg.
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Mix Gruyère, provolone, and goat cheese with caramelized onions and apple slices.
Choose ripe, vibrant, firm heirloom tomatoes for the best flavor and texture, avoiding overly soft ones.
Use sturdy, artisanal bread like sourdough or ciabatta that won't get soggy during the grilling process.
Place cheese on both bread slices before the tomatoes to create a moisture barrier and maximize texture and flavor.
Select a cheese that melts well and complements the tomatoes, such as aged cheddar, Gruyère, or smoked mozzarella.
Enhance the tomatoes with sea salt, freshly ground black pepper, and a touch of smoked paprika or balsamic vinegar before grilling.
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