17 Ways To Build a Better Tomato Sandwich

By Story by Hannah Hayes
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

Photo: 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

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

Photo: Robbie Caponetto

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

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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

Photo: Robbie Caponetto

Chris Ellenbogen, Photo Coordinator
No mayo. 

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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

Photo: Robbie Caponetto

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

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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

Photo: Robbie Caponetto

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

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The Pepped-Up

Photo: Robbie Caponetto

Betsy Lovell, Designer
Lots of pepper and fresh arugula.

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The Paleo

Photo: Robbie Caponetto

Lindsay Bierman, Editor
No bread.

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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

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

Photo: Robbie Caponetto

Caroline Cunningham, Assistant Photo Stylist
No tomato.

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The Continental

Photo: Robbie Caponetto

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

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The Sharp One

Photo: Robbie Caponetto

Robbie Caponetto, Photographer
Mustard and balsamic. 

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The Wholesome

Photo: Robbie Caponetto

Courtney Authement, Photo Administrative Assistant
Toasted wheat bread. 

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