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- Ina Garten’s tomato sandwich recipe was delicious and easy to make at home.
- I especially loved the herby, salty basil mayo, which balanced out the juicy heirloom tomatoes.
- I plan to put it on other sandwiches and use it as a dip — but next time, I’ll include less salt.
Sometimes, I’ll glance at a recipe’s ingredients and just know, in my heart, that it’s going to taste amazing. That’s exactly how I felt the first time I laid eyes on the Barefoot Contessa’s tomato sandwich recipe.
Traditionally, this kind of sandwich only has a few ingredients: two slices of bread, some tomatoes, mayonnaise, salt, and pepper. Ina Garten’s recipe, however, kicks the sandwich up a notch with a mayo that has a large cast of flavors, including basil.
The basil mayo requires seven ingredients total: mayonnaise, kosher salt, black pepper, basil leaves, lemon juice, garlic, and olive oil.
As someone who loves flavored mayo, I had a good feeling about this recipe immediately — and my suspicions were delightfully confirmed.
I prepped and measured all of the basil mayo ingredients.
After buying a loaf of bread and some heirloom tomatoes, I was ready to give this recipe a try. First, I measured out a cup of my go-to mayonnaise and put it into a bowl.
Next, I chopped the basil. The recipe calls for 10 to 15 basil leaves; I love the flavor, so I chopped 15.
I also measured out and added the kosher salt, olive oil, ground black pepper, lemon juice, and minced garlic.
The spread came together quickly.
I used a small whisk to mix everything up in a bowl.
A fork would also probably work here, but the mayonnaise was so thick that I found a whisk much easier to use.
Then, I slathered the bread with basil mayo before adding slices of heirloom tomatoes.
The sandwich was amazing: The combination of the juicy, sweet tomatoes and the herby basil mayo made for a refreshing yet filling (and deeply savory) meal.
I chose to eat the sandwich with some seasoned waffle fries. Since Garten’s recipe makes a ton of basil mayo, I used the remainder as a dipping sauce.
I’ll definitely make this basil mayo again, but with some tweaks.
The basil mayo definitely stood out to me, and I already can’t wait to make it again.
I enjoyed it as a dipping sauce for my fries, but I do think the recipe worked better as a sandwich add-on. On the sandwich, the salty flavor perfectly complemented the juicy tomatoes.
When paired with fries, though, the saltiness was a little overwhelming. In the future, if I make it as a dipping sauce, I’ll dial back the kosher salt.
In the meantime, though, I plan to try out this versatile condiment on other dishes, too — including BLTs, turkey sandwiches, and even Italian subs.
Read the full article here
