Deb Perelman’s crispy oven–pulled pork is everything you want in a summer sandwich—smoky, sweet, tangy, and melt-in-your-mouth tender. After hours of slow roasting and basting, the pork is shredded, piled onto soft buns, and finished with a refreshing cabbage slaw. Pure Smitten Kitchen magic.
This Tomato Toast with Calabrian Mayo is summer on a plate – crispy olive-oil-fried sourdough, creamy Duke’s mayo spiked with fiery Calabrian peppers, and juicy heirloom tomatoes. Finished with flaky salt and chives, it’s the perfect balance of crunchy, creamy, spicy, and sweet. An easy, irresistible August recipe you’ll crave all season.
Ina Garten’s fried chicken sandwich recipe, inspired by Shake Shack, is a homemade comfort food masterpiece. Featuring crispy, spicy breading, juicy chicken, and herbed buttermilk mayo, it’s served on potato buns with lettuce and pickles.
This perfectly balanced sandwich features buttered, grilled bread with lime-avocado aioli, seasoned white fish, pickled onions, and lettuce. Each element complements the others, creating a filling yet light sandwich.
On Day 6 of Tomato Sandwich Week, we’re trying J. Kenji López-Alt’s Tomato, Mayo, and Toast (TMT) sandwich. This version featured homemade mayonnaise infused with lemon, Dijon, and garlic. The simple yet delicious open-faced toast consists of quality bread, mayo, tomato wedges, and salt.
Tomato Sandwich Week wouldn’t be complete without an entry from the king of Tomato Mayo Toast: Dan Pelosi! Dan’s guide offers a more choose-your-own-adventure approach – it provides everything you need to create the tomato toast of your dreams.
Eric Kim’s Furikake Tomato Sandwich reimagines a summer staple with Japanese flair. Toasted bread, creamy mayo, and thick heirloom tomato slices are elevated by umami-rich furikake seasoning. This fusion creation amplifies the tomato’s natural flavor, resulting in an intensely satisfying sandwich perfect for August’s peak tomato season.
Day 3 of Tomato Sandwich Week featuring Smitten Kitchen’s elevated take on a classic. This version combines toasted sourdough, mayo, golden-brown fried provolone, and juicy tomatoes. While typically a tomato sandwich purist, I couldn’t resist this delicious twist, resulting in a flavorful summer treat.