When peak tomato season hits, I basically live on this Tomato Toast with Calabrian Mayo. The magic of a great tomato sandwich is in its simplicity – ripe, juicy, salted tomatoes, good mayo, and toasted bread. But with a few strategic upgrades, you have a dream sandwich.
I start with sourdough, pan-fried in olive oil until browned and crisp. Then comes a creamy, spicy spread made by mixing Duke’s mayo with fiery crushed Calabrian peppers. Finally, I layer on slices of sun-ripened heirloom tomatoes, sprinkle with flaky sea salt, and finish with fresh chives for a pop of color and oniony bite.
It’s the perfect balance of crunchy, creamy, spicy, and sweet—and my favorite August treat!
Ingredient Spotlight
Heirloom Tomatoes: These aren’t just pretty; they’re incredibly flavorful and juicy. Use ones that feel heavy for their size and have a deep, rich color. Room temperature tomatoes will always taste better than cold ones.
Sourdough Bread: Sturdy enough to hold toppings without getting soggy, sourdough also brings a tangy complexity. Thick slices fry up beautifully in olive oil.
Duke’s Mayonnaise: A Southern classic known for its rich texture and slight tang, Duke’s is ideal for this recipe. That said, you can substitute your favorite brand.
Crushed Calabrian Peppers: An Italian pantry staple that’s equal parts spicy, smoky, and tangy. I get mine at Whole Foods
Olive Oil: Use a good-quality extra-virgin olive oil for frying the bread; it adds flavor and helps achieve that golden, crispy exterior.
Flaky Sea Salt & Chives: The finishing touches that make the tomatoes pop and add a fresh, oniony bite.
FAQs
Can I make the Calabrian mayo ahead of time?
Yes! Store in an airtight container in the fridge for up to 4 days.
Can I use regular tomatoes instead of heirlooms?
Absolutely – just choose the ripest, most flavorful ones you can find.
Is this recipe vegetarian?
Yes, it’s fully vegetarian.
If you make this recipe, I’d love to see your creations! Tag me on Instagram @storeboughtisfine so I can share your toasts in my Stories.
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Tomato Toast with Calabrian Mayo
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- Total Time: 10 minutes
- Yield: 2 toasts 1x
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon crushed Calabrian peppers
- 2 slices sourdough bread, 1/2 inch thick
- 1 to 2 tablespoons olive oil
- 1 heirloom tomato, sliced 1/4 inch thick
- Flaky sea salt
- Chopped chives, for garnishing
Instructions
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In a small bowl, combine ½ cup mayonnaise and 1 tablespoon crushed Calabrian peppers. Mix until fully incorporated.
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Heat a large skillet over medium heat and add 1 to 2 tablespoons of olive oil. Once the oil shimmers, place the 2 slices of sourdough bread in the skillet and toast for 2 to 3 minutes on each side, or until golden brown.
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Remove the toasted sourdough to a plate and spread half of the Calabrian pepper mayo on each slice.
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Arrange 2 to 3 slices of heirloom tomato on top of each slice, then sprinkle with flaky sea salt and chopped chives.
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Serve immediately.
- Prep Time: 5
- Cook Time: 5
