Grilled Tomato Sandwich
- 0.75 tsp cream of tartar
- 0.75 tsp salt
- 0.5 tsp granulated sugar
- 0.25 tsp pepper
- 2 4-inch field or heirloom tomato
- 8 tsp mayonnaise
- 4 slices hearty white sandwich bread
- 1 small bowl
Stir cream of tartar, salt, granulated sugar, and pepper together in small bowl. Sprinkle mixture on both sides of field or heirloom tomato slices that are 3/4 inch thick. Spread 1 teaspoon mayonnaise on 1 side of each slice of bread.
Place 2 slices of hearty white sandwich bread, mayonnaise side down, in 12-inch skillet. Cook over medium heat, moving bread if necessary for even browning, until underside is golden brown, 2 to 3 minutes. Transfer to cutting board griddled side up. Cook remaining 2 bread slices until underside is golden brown, about 30 seconds. Let cool until griddled side is crisp, about 2 minutes.
Choose ripe tomatoes that are heavy for their size. Larger tomato slices that cover the entire slice of bread are ideal. We developed this recipe with 3/2 by 5-inch slices of Arnold sandwich bread, and the amount of mayonnaise used in step 1 is just enough to thinly cover each slice. Adjust this amount as necessary if your bread has different dimensions.
- Cook's Illustrated