17 Ways To Build a Better Tomato Sandwich

By Hannah Hayes
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. 
Start Slideshow

1 of 17

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.

Advertisement
Advertisement

2 of 17

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."

3 of 17

The Planner

Photo: Robbie Caponetto

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

Advertisement

4 of 17

The Ranch Hand

Photo: Robbie Caponetto

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

5 of 17

Just the Facts, Ma'am

Photo: Robbie Caponetto

Chris Ellenbogen, Photo Coordinator
No mayo.

6 of 17

The Lover

Photo: Robbie Caponetto

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

Advertisement
Advertisement
Advertisement

7 of 17

The Mama's Girl

Photo: Robbie Caponetto

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

8 of 17

The Traditionalist

Photo: Robbie Caponetto

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

9 of 17

The Cheese

Photo: Robbie Caponetto

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

Advertisement
Advertisement
Advertisement

10 of 17

The Pepped-Up

Photo: Robbie Caponetto

Betsy Lovell, Designer
Lots of pepper and fresh arugula.

11 of 17

The Paleo

Photo: Robbie Caponetto

Lindsay Bierman, Editor
No bread.

12 of 17

The Boy Wonder

Photo: Robbie Caponetto

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

Advertisement
Advertisement
Advertisement

13 of 17

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.

14 of 17

The Rebel

Photo: Robbie Caponetto

Caroline Cunningham, Assistant Photo Stylist
No tomato.

15 of 17

The Continental

Photo: Robbie Caponetto

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

Advertisement
Advertisement
Advertisement

16 of 17

The Sharp One

Photo: Robbie Caponetto

Robbie Caponetto, Photographer
Mustard and balsamic.

17 of 17

The Wholesome

Photo: Robbie Caponetto

Courtney Authement, Photo Administrative Assistant
Toasted wheat bread.

Replay gallery

Share the Gallery

Up Next

Advertisement
© Copyright . All rights reserved. Printed from https://www.southernliving.com