Heirloom Tomato Sandwich and Pesto Aioli

This Heirloom Tomato Sandwich With Pesto Aioli is simple- meant to highlight the beauty of summer. The simplicity lies in the perfectly ripe heirloom tomatoes, lightly seasoned, and piled high on thick, crusty ciabatta with a generous spread of fresh pesto aioli. It's melt-in-your-mouth, juices running down your arms, good!

We're here to tell you that heirloom tomatoes taste better. Period. Their rustic look and meaty, juicy interior are why you should hunt them down at all costs.

And that pesto aioli? Enough said.

So yes, we're sharing a recipe for tomatoes on bread, that's barely a recipe at all, and more like a PSA to honor thy tomato, and let it shine in all its summer glory.

Here is what you'll need to make this Heirloom Tomato Sandwich and Pesto Aioli.

• Heirloom tomatoes Heirlooms come in a variety of colors, shapes, and sizes. You can mix up the colors if you'd like. If you can't find heirlooms, use a ripe beefsteak tomato or look for plum varieties (on the vine) for the best taste.
• Olive oil For seasoning the tomatoes and toasting the bread.
• Pesto Store-bought or homemade to mix with mayo to make an aioli sauce (pesto mayo).
• Mayo
• Bread You can use any bread you want, but make it a hearty one. Tomatoes are juicy and you want something thick and sturdy to hold up to the juiciness of the tomatoes. Italian ciabatta is our favorite for this.
• Salt and pepper to taste

See the recipe card for quantities.

Assembling the tomato sandwich

This heirloom tomato sandwich comes together in minutes and packs a ton of flavor. Below is a visual guide to assembling the sandwich. See the recipe card for full instructions.

Step 1. Slice the tomatoes about a ¼ inch thick. Season with salt, pepper, and a drizzle of olive oil. Set aside.

Step 2. Drizzle the bread with some olive oil, and place it in a pan on medium heat. Toast until golden brown.

Step 3. Prepare the pesto aioli by combining pesto sauce and mayo in a small bowl. Mix until combined. Spread evenly on both sides of the bread.

Step 4. Add the tomatoes to the bread, overlapping if needed. Cover with the remaining bread.

*These are abbreviated instructions. The full list of directions can be found in the recipe card.

Expert tips

• You can also toast the bread in the oven. Preheat the oven to 350°F, place the bread on a pan, drizzle with oil, and bake for about 10 minutes until golden brown and toasty.
• Don't skip seasoning the tomatoes. Salting them brings out their juices even more and adds a depth of flavor that shouldn't be missed.

Substitutions and variations

Heirloom tomatoes can be pricey, so if they are not readily available, look for other varieties such as beefsteak or plum tomatoes on the vine for the best taste.

You can omit the aioli if you prefer, and use mayo. Or try drizzling the bread with a little sweet balsamic vinegar. You can add lettuce or microgreens if you want, but the more you add, the more it will take away from the tomatoes. Keeping it simple is best.

Keeping leftovers

These ciabatta tomato sandwiches make great picnic sandwiches. The heartier your bread, the more likely it will travel well. You can make these up to 4 hours in advance, and they will still retain their bite. Otherwise, serve immediately after assembling.

The pesto aioli (mayo) can be prepared in advance and stored in the refrigerator for up to 5 days. Leftover pesto aioli can be used as a dip, and to dress sandwiches, burgers, and other meats.

Kitchen questions

Where can we find heirloom tomatoes?

Heirloom tomatoes are seasonal and are available from late July to early Fall. You can find them at farmer's markets and supermarkets. They have a shorter shelf-life, and often look "ugly" with deep, craggy edges, and vary in color from purple to brown to red.

Do heirloom tomatoes taste different?

Heirloom tomatoes are sweeter than other tomato varieties. Their tastes will also differ depending on the color, with yellow being the milder of all of them.

Love sandwiches?

Me too. Give some of our other favorites a try:

Ingredients

Makes 2 sandwiches

• 1 large heirloom tomato, ripe (about 6-8 slices) (can also use beefsteak or vine-ripened tomatoes)
• kosher salt and fresh ground pepper
• olive oil, for drizzling
• 6 tbsp mayo
• 2 tsp pesto (store-bought or homemade)
• 2 ciabatta rolls, sliced open (or other hearty bread)

Equipment

• medium pan

Method

1. Slice the tomatoes about ¼ thick. Drizzle with a little olive oil, salt and pepper. Set aside.

2. In a small bowl combine the pesto and mayo.

3. Toast the bread. In a medium pan, drizzle the bread with a little olive oil, and toast, cut side down (if using ciabatta), on medium heat until lightly browned, about 3-5 minutes. Allow to cool slightly.

4. Assemble the sandwich. Spread the pesto mayo evenly over the bread. Add 3-4 slices of tomato (depending on the size of our bread). Top with the remaining bread. Serve immediately.

Kitchen notes

• You can also toast the bread in the oven. Preheat the oven to 350°F, place the bread on a pan, drizzle with oil, and bake for about 10 minutes until golden brown and toasty.
• Don't skip seasoning the tomatoes. Salting them brings out their juices even more and adds a depth of flavor that shouldn't be missed.