Sandwich Series: The Green Goddess Tomato Sandwich

Let’s talk about the summer tomato.  They’re at their best exactly ripe and with a touch of salt and pepper, they’re perfection.  Over the summers I’ve perfected my favorite tomato sandwich recipe.  It’s extra – with Havarti cheese, avocado and a zippy grinder salad.  Here’s how!

Sandwiches are better in the summer.  I don’t know how that’s true, but it feels right.

I’m currently mentally packing for a little road trip back to New Orleans this weekend and sure, I’m thinking about the things Will and I will take care of at The Bakehouse when we’re back but also… I’m thinking about the road trip food.  I’m thinking about the sandwiches.

I’ve eaten a tomato a day for the past week and can confirm, it’s one of my better summer decisions. I’ve eaten a salted tomato slice on a toasted corn tortilla over the sink but y’all don’t need a recipe to bring that little delight to life.  This next-level tomato sandwich though? This is what we need to talk about.

A proper tomato sandwich needs only these things: a summer tomato, salt, and a vinegar element.  The salt and the vinegar make the tomato shine.  I’ve taken that concept to the absolute max with this Green Goddess rendition of the classic southern tomato sandwich.

And while this might be a risky sandwich to eat on a road trip, it’s delicious enough for regrets.

Here are the ingredients you’ll need to make this Green Goddess Tomato Sandwich:

•  a study loaf of seeded bread (or any kind of bread you like best). I suggest a whole wheat bread or something a little more sturdy that white sandwich bread

•  rip avocado

•  ripe tomatoes – I used green heirloom tomatoes for this recipe though summer beefsteak tomatoes also work well especially if they’re from the farmers’ market

•  sliced cucumbers

•  sliced Havarti cheese

•  bright and tangy grinder salad (see the ingredients below)

The most addictive part of this sandwich is the grinder salad.  It’s bright and zippy and crisp – I promise you’ll be snacking on this salad straight from the bowl before it goes on the sandwich.

In a medium bowl we’ll whisk together:

•  Duke’s mayonnaise, red wine vinegar, sliced pickled banana peppers, celery seeds, garlic powder, sea salt, black pepper, thinly sliced red onion, and thinly sliced iceberg lettuce.

Toss the salad until thoroughly combined and season to taste with more salt, pepper, or garlic as you’d like.  If you’re anything like me, it’ll be hard to save this for the sandwich.

Let’s assemble the tomato sandwich.  Here’s where all the love comes in.  Measure with your heart.

Give your loaf of bread a squeeze and decide whether or not to toast the slices of bread.  I usually choose untoasted for this sandwich since the loaf is fresh.

Spread the thick slices of bread with mayo and layer with sliced cheese, tomato slices, avocado, cucumber, and the salad we made.

Treat the tomato slices with extra care with a sprinkle of salt and pepper to amplify their flavor.  If the tomatoes are extra juicy, I let the seasoned tomato slices rest of a paper towel to soak up some tomato juices before the slices hit the sandwich.

Let’s be honest, this sandwich is messy. Grab more than a few napkins.  To contain all of that goodness, wrap each sandwich in a piece of parchment paper and refrigerate until they’re served.  Use a serrated knife to slice through the paper and the sandwich just before serving.

I mean… just look at all these flavors and textures.  Every good tomato sandwich needs a hit of salt and vinegar and this sandwich has that in spades!  It my best tomato sandwich to date.

I know what you’re thinking: bacon.  You can absolutely turn this sandwich into the most elegant mess of a BLT by adding a pile of crisp cooked bacon.

Other variations of the perfect summer sandwich:

THE Road Trip Sandwich with smoked gouda and spicy pepper jelly

My Favorite Egg Salad Sandwich with a secret ingredient

The French Dip Steak Sandwich with grilled onions and horseradish cream

Sandwich Series: The Green Goddess Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews

• Author: Joy the Baker
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 2 sandwiches with leftovers 1x
• Category: lunch, sandwich

Pin Recipe

Print Recipe

---

Ingredients

Scale 1x2x3x

For the Salad:

• 3 tablespoons Duke’s mayonnaise
• 2 teaspoons red wine vinegar
• 1/4 cup very thinly sliced red onion
• 1/4 cup pickled banana peppers
• 1 teaspoon dried oregano
• Generous sprinkle of garlic powder, sea salt, and black pepper
• 3 heaping cups shredded iceberg lettuce

For the Sandwich:

• Thick sliced seeded bread
• Duke’s mayonnaise
• Sliced Havarti cheese
• Ripe avocado, sliced thin
• English cucumber, thinly sliced
• Green heirloom tomato, sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. To make the salad, in a medium bowl whisk together mayonnaise, vinegar, onion, peppers, oregano, garlic powder, salt and pepper until well combined. Add shredded lettuce and toss to coat evenly.
2. To make the sandwiches, pile bread high using your heart and belly as your measuring tool. I like to lightly toast thick slices of seeded bread. Spread each slice lightly with mayonnaise. Place a piece of cheese on each slice of bread. Layer one slice of bread with avocado slices, cucumber and tomato slices. Top with a heaping mound of the prepared iceberg lettuce salad and top with the other slice of bread. Wrap tightly in parchment paper and refrigerate until ready to serve. Slice in half (through the paper) to enjoy.

---