Tomato Sandwich Week, Day 6: J. Kenji López-Alt’s Tomato, Mayo, and Toast (The TMT) was the only version where I made my own mayonnaise. I usually don’t have much success making mayonnaise at home, and store-bought is just so good! Unsurprisingly, Kenji’s may, infused with lemon, Dijon, and garlic turned out perfectly.
Beyond making your own mayo, Kenji sticks to the basics: quality bread toasted, smeared with mayo, topped with tomato wedges, and finished with a sprinkling of salt.
Like most sandwiches, I prefer open-faced tomato toasts because the ratio of bread to filling seems more appropriate IMHO.
While this was delicious, I’ll likely stick with store-bought mayo for future sandwiches!
Rating: 4/5
How Easy Is That: Intermediate
Store-Bought Is Fine: high-quality bread
Pricey Ingredients: —
Hard-to-find: —
Recipe on SeriousEats.com
