17 Ways To Build a Better Tomato Sandwich

The Zinger

Call us crazy, but we believe that how you build your tomato sandwich might just speak volumes about your personality. That's why we sent out a staff-wide e-mail calling upon our colleagues to share their tomato sandwich secrets in the Test Kitchen. The results confirmed what we already knew: we're an opinioned bunch of tomato sandwich fiends.

Buffy Hargett Miller, Senior Photo Stylist
Lemon juice and avocado.

The Griddler

Hunter Lewis, Executive Editor
"Make friends with butter and griddle up your bread so it holds up just enough to the onslaught of tomato juice."

The Planner

Claire Machamer, Managing Editor
Salt and pepper your tomatoes ahead of time.

The Ranch Hand

Libby Minor, Senior Copy Editor
Buttermilk ranch ("Makes it a salad on a sandwich.")

Just the Facts, Ma'am

Chris Ellenbogen, Photo Coordinator
No mayo.

The Lover

Mary Elizabeth McGuinn Davis, Production Director
Crunchy bacon and lots of love.

The Mama's Girl

Susan Alison, Copy Chief
Arugula and "my mama's summer sausage."

The Traditionalist

Patricia Shannon, Assistant Editor/Producer
"Simple is best." White bread, mayo, tomato, and Alabama bacon.

The Cheese

Jessica Campbell, Assistant Copy Editor
"Keep calm and add goat cheese."

The Pepped-Up

Betsy Lovell, Designer
Lots of pepper and fresh arugula.

The Paleo

Lindsay Bierman, Editor
No bread.

The Boy Wonder

Robby Melvin, Test Kitchen Director
Wonder bread, Duke's mayo, salt, and pepper.

The Firecracker

Hannah Hayes, Assistant Food Editor
"Sriracha and Duke's mayo are my Simon and Garfunkel." Add brown sugar-broiled bacon.

The Rebel

Caroline Cunningham, Assistant Photo Stylist
No tomato.

The Continental

Jessica Thuston, Executive Editor
French bread, heavy mayo, torn basil, chopped avocado.

The Sharp One

Robbie Caponetto, Photographer
Mustard and balsamic.

The Wholesome

Courtney Authement, Photo Administrative Assistant
Toasted wheat bread.