17 Ways To Build a Better Tomato Sandwich

The Zinger
Photo: Robbie Caponetto

Whether eaten at a white tablecloth spot or over the kitchen sink, the tomato sandwich is the one our staffers wait for all year.

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The Zinger

The Zinger
Robbie Caponetto

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.

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The Griddler

The Griddler
Photo: Robbie Caponetto

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."

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The Planner

The Planner
Photo: Robbie Caponetto

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

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The Ranch Hand

The Ranch Hand
Photo: Robbie Caponetto

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

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Just the Facts, Ma'am

Just the Facts, Ma'am
Photo: Robbie Caponetto

Chris Ellenbogen, Photo Coordinator
No mayo.

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The Lover

The Lover
Photo: Robbie Caponetto

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

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The Mama's Girl

The Mama's Girl
Photo: Robbie Caponetto

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

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The Traditionalist

The Traditionalist
Photo: Robbie Caponetto

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

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The Cheese

The Cheese
Photo: Robbie Caponetto

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

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The Pepped-Up

The Pepped-Up
Photo: Robbie Caponetto

Betsy Lovell, Designer
Lots of pepper and fresh arugula.

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The Paleo

The Paleo
Photo: Robbie Caponetto

Lindsay Bierman, Editor
No bread.

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The Boy Wonder

The Boy Wonder
Photo: Robbie Caponetto

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

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The Firecracker

The Firecracker
Photo: Robbie Caponetto

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

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The Rebel

The Rebel
Photo: Robbie Caponetto

Caroline Cunningham, Assistant Photo Stylist
No tomato.

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The Continental

The Continental
Photo: Robbie Caponetto

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

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The Sharp One

The Sharp One
Photo: Robbie Caponetto

Robbie Caponetto, Photographer
Mustard and balsamic.

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The Wholesome

The Wholesome
Photo: Robbie Caponetto

Courtney Authement, Photo Administrative Assistant
Toasted wheat bread.

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