Tomato Sandwich with Hot Mustard Mayo
The Birmingham summer sandwich, with the mustard mayo doing what plain mayo can't. Sharp enough to stand up to a beefsteak at peak ripeness. Salt the tomato. Always salt the tomato.
Ingredients
SERVES
1 (multiply as needed)
Preparation
- Whisk the mayo. Mayonnaise, mustard, lemon juice, pepper. Let it sit 5 minutes so the flavors meld.
- Salt the tomato. Lay the slice on a plate, sprinkle with kosher salt. Wait 2 to 3 minutes — the salt pulls out water and concentrates the flavor. Pat the surface dry.
- Toast the bread very lightly, just enough to give it spine. Or skip toasting (purist move).
- Build. Mustard mayo on both slices, generously. Tomato on the bottom. More salt, more pepper. Basil and onion if using. Top slice on. Press gently.
- Cut on a diagonal. Eat over the sink.
