Griddled Tomato Sandwiches

Griddled Tomato Sandwiches

from americastestkitchen.com
1 servings

Any tomato can star in a sandwich— if you know how to play to its strengths.

Ingredients

  • ¾ teaspoon, cream of tartar
  • ¾ teaspoon, kosher salt
  • ½ teaspoon, sugar
  • ¼ teaspoon, pepper
  • 2 (4-inch) field or, heirloom tomatoes, cored and sliced ¾ inch thick
  • 2 tablespoons plus 2 teaspoons, mayonnaise, divided
  • 4 slices, hearty white sandwich bread

Directions

  1. 1

    Stir cream of tartar, salt, sugar, and pepper together in small bowl. Sprinkle mixture on both sides of tomato slices. Spread 1 teaspoon mayonnaise on 1 side of each slice of bread.

  2. 2

    Place 2 slices of bread, mayonnaise side down, in 12-inch skillet. Cook over medium heat, moving bread if necessary for even browning, until underside is golden brown, 2 to 3 minutes. Transfer to cutting board griddled side up. Cook remaining 2 bread slices until underside is golden brown, about 30 seconds. Let cool until griddled side is crisp, about 2 minutes.

  3. 3

    Evenly spread 2 teaspoons mayonnaise onto ungriddled sides of 2 slices of bread. Top with tomato slices in single layer, cutting tomato slices to fit if necessary. Place remaining bread slices on top of tomatoes, griddled side up. Serve.