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Scale
- 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