Tomato Sandwich with Kewpie Mayo and Chives

Tomato Sandwich with Kewpie Mayo and Chives

There’s something incredibly satisfying about a simple tomato and mayo sandwich. It’s one of those recipes that feels nostalgic and comforting when tomatoes are at their peak.

For me, this is the go-to when the tomatoes hit peak season at the farmers’ market or your backyard garden. The juiciness of a perfectly ripe tomato, combined with the richness of Homemade Kewpie Mayo, creates an unbeatable flavor combination.

When choosing tomatoes for a sandwich, you’re looking for “slicers,” which are meant to be eaten raw and hold up well between two slices of bread. Heirlooms, and varieties such as Brandywine, Beefsteak, Oxheart, and Arkansas Traveler, are all top choices for this recipe. The sweetness of the tomato, paired with the umami of the kewpie mayo, is something special.

This is also one place where I think Homemade Kewpie Mayo is mandatory. This Japanese-style mayonnaise has a richer, more savory flavor than traditional mayo. It’s got a bit of rice vinegar in the mix and is so well seasoned that it elevates a simple sandwich. Finally, chives bring a fresh, subtle onion flavor that complements the sandwich without overpowering it.

For the bread, I prefer fresh sourdough, buttered and lightly toasted or grilled on one side. Here, the toasted side gives a bit of crunch, while the un-toasted side stays soft, allowing the juicy tomatoes to soak in. This sandwich might be simple, but it’s nothing short of incredible.

Main Ingredients:

Tomatoes: Choose ripe, juicy slicer tomatoes like Beefsteak, Brandywine, or Arkansas Traveler. The key is a large tomato with a good structure and rich flavor, perfect for eating raw.

Homemade Kewpie Mayo: A Japanese-style mayonnaise loaded with umami flavor. It’s the perfect mayo for “dressing” the bread and tomatoes.

Chives: Fresh chives add a grassy onion flavor to balance the mayo’s richness and the tomatoes’ sweetness.

Sourdough Bread: Pick a sourdough with a tighter, softer structure. Toasting the inside of the sandwich makes the bread act as a Microplane, grating the tomato and releasing the juices, while the untoasted outside gives you a softer mouthfeel and soaks up the tomato liquid.

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Tomato Sandwich with Kewpie Mayo and Chives

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Course: Quick Meals, Vegetarian

There’s something incredibly satisfying about a simple tomato and mayo sandwich. It’s one of those recipes that feels nostalgic and comforting when tomatoes are at their peak.

Yields

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Total time

10

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• 2 large, ripe “slicer” tomatoes

• salt to taste

• freshly ground pepper to taste

• 2 tbsp Homemade Kewpie Mayo

• 1 tbsp chives, finely chopped

• 4 slices sourdough bread

• 1 tbsp salted butter

Method

• Toast the bread: Butter one side of each slice of sourdough bread. In a skillet over medium heat, toast the bread, buttered side down, until golden brown. You want one side slightly crunchy and the other soft.
• Prep the tomatoes: Slice your tomatoes into thick, ¼-inch rounds. Lay them out on a plate and season generously with coarse salt and freshly cracked pepper.
• Assemble the sandwich: Spread a generous amount of Homemade Kewpie Mayo on the toasted side of each bread slice. Layer the seasoned tomato slices on top of the mayo, and sprinkle generously with finely chopped chives.
• Finish and serve: Close the sandwich with the remaining slices of bread. Slice the sandwich in half and serve immediately.

Field Notes

• RELATED RECIPES: Homemade Kewpie Mayo