The 1-Ingredient Upgrade Tomato Sandwich I’m Having All Summer Long
The 1-Ingredient Upgrade Tomato Sandwich I’m Having All Summer Long
Description
When tomatoes are at peak ripeness in the Midwest, I like to keep it simple with a classic tomato sandwich. With just five ingredients (tomatoes, white bread, mayonnaise, salt, and pepper), it’s the perfect summer food and way to showcase juicy tomatoes.
While I often keep it classic by sticking to those five ingredients, sometimes I can’t help making one simple upgrade to spice things up—a splash of chamoy!
If you haven’t had the pleasure of sampling chamoy, then you’re in for a treat. This amazing Mexican condiment is made with a blend of chiles, lime, sugar, and dehydrated fruit (usually mango or apricot). It’s as versatile as it is delicious.
I talked to Marina Chaparro RD, CDES, Latina pediatric dietitian and founder of Nutrichicos, about all things chamoy. She shared that while chamoy is commonly used to flavor desserts or candy, it’s also enjoyed tossed with vegetables (think jicama and cucumber) or fruits (like mango) and even used for rimming a glass for a michelada.
It’s available as a liquid, paste, or powder and can be found in local Mexican and Latin American bodegas, but I’ve had luck at my local grocery store too. My favorite brand is Ricante, which comes in liquid form for easy use.
Ingredients
- 1 small ripe tomato
- Salt and pepper, to taste
- 1 teaspoon mayonnaise
- 1 teaspoon chamoy
- 2 slices country-style white bread or sourdough, toasted
Instructions
- The tomato treatment. I add slices to a paper-towel-lined plate and season them with salt and pepper. This draws out some of the moisture, preventing an overly soggy sandwich.
- Choose your bread wisely. Traditional tomato sandwiches use white bread which is delicious, but I find that using country-style bread from the bakery or sourdough is a delicious swap. It’s up to you if you want to toast it, but I prefer that crispy crunch to perfectly complement the juicy tomatoes.
- Chamoy to taste. I love chamoy, so I’ll add a hefty amount to my mayonnaise before slathering it on my sandwich. If you’ve never had it, I recommend starting with a small amount and see what you think. Add a little bit more at a time until you get the flavor you’re after.
- Choose your bread wisely. Traditional tomato sandwiches use white bread which is delicious, but I find that using country-style bread from the bakery or sourdough is a delicious swap. It’s up to you if you want to toast it, but I prefer that crispy crunch to perfectly complement the juicy tomatoes.
- Chamoy to taste. I love chamoy, so I’ll add a hefty amount to my mayonnaise before slathering it on my sandwich. If you’ve never had it, I recommend starting with a small amount and see what you think. Add a little bit more at a time until you get the flavor you’re after.
Notes
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