The 1-Minute Tomato Sandwich I’m Having All Summer Long

It feels self-indulgent to be sharing my favorite tomato sandwich, considering you may already have your own. And I certainly won’t claim that mine is a classic tomato sandwich, which involves soft, untoasted white bread and a generous slick of mayonnaise.

But if you, like me, are late to the tomato sandwich party—I grew up in the midwest on PB&Js—I think you’ll find this is a delightful place to start: toasted whole grain bread, a smear of herbed Boursin cheese, and two thick slices of salt-and-peppered tomatoes.

Boursin’s built-in flavor eliminates the need for extra adornments, meaning the entire sandwich takes just one minute to make. It’s a messy, marvelous way to celebrate sweet summer tomatoes, whether you enjoy it in the morning or for an easy no-cook dinner. Let’s get into it:

The Best Tomatoes for Tomato Sandwiches

This is the namesake of our sandwich, so there are a few non-negotiables—you’ll need a juicy beefsteak tomato (either heirloom or hybrid) that’s about the width of your bread. If it’s fire-engine red, smells fragrant, and is heavy for its size, that means it’s perfectly ripe and ready for sandwiching. One large tomato will yield enough for two sandwiches.

Source your tomato as close to home as possible: if not your own garden, then your local farmers market. You’ll start seeing them in abundance right about now, at the peak of summer.

My Favorite Bread for Tomato Sandwiches

My loaf of choice is a whole grain or multigrain sandwich bread with lots of seeds. Not only does this add texture and nuttiness, but it’s also the kind I’m most likely to have on hand. I like it toasted just enough so it doesn’t dent when you slice the sandwich, but not so much that it crunches like a crouton. 

The sandwich pictured here is made with Trader Joe’s Organic Ancient Grain and Seed Bread, but I’m eager to try Eli’s Bread Health Loaf, which is a favorite of Food52’s co-founder Merrill Stubbs.

How To Build a 1-Minute Tomato Sandwich

Pop your bread in the toaster so it can get going. Then, grab your largest cutting board for both the slicing and assembly:

Using a serrated knife, slice your tomato the same thickness as your bread, about 1/2 inch. You’ll need two fat slices per sandwich. Season both sides with kosher or sea salt and freshly ground black pepper. 

Next up is the Boursin, which, for those unfamiliar, is a garlic-and-herb-flecked cheese that has an irresistible creamy-crumbly texture. It’s also wrapped in gold foil, which will make you feel fancy.

Spread a heaping tablespoon onto one side of each slice of still-warm toast. It will start to melt like butter—another perk of toasting. Spread it to the edges so it creates an effective barrier between the toast and the juicy tomatoes. 

Top one piece of toast with the tomato slices stacked on top of one another—this makes for a much more pleasant eating experience than overlapping slices. Close the sandwich and cut it in half with that same serrated knife, using a slow sawing motion so nothing gets smooshed. 

And now we eat it, as quickly as we made it, with lots of napkins to catch all the glorious tomato juices.