Tomato sandwich bruschetta is a drool-worthy mashup between a classic Southern tomato sandwich and a crunchy Italian appetizer toast made with juicy ripe tomatoes and lots of mayo!
Are you shaking your head right now in wonderment or disbelief? Hear me out, tomato sandwich bruschetta is brilliant ~ you get the best of both worlds. I toasted big slices of artisan olive bread (grab a similar loaf in the bakery section ~ not the bread aisle ~ of your supermarket) and topped it with mayo (Duke’s, of course,) chopped summer tomatoes, salt and pepper. The result is a twist on our beloved Southern tomato sandwich ~ hand-held, open faced, with some serious Mediterranean cred.
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the DNA of a tomato sandwich bruschetta
From the Southern tomato sandwich: it gets that juicy tomato/mayo combination, seasoned simply with salt and pepper.
From the Italian bruschetta: it gets a crusty, chewy toasted base and the diced tomato situation, which translates to extra juicy.
RELATED: Heirloom Tomato Bruschetta
what you’ll need for tomato sandwich bruschetta
- fabulous ripe tomatoes
- choose firm ripe tomatoes that will dice nicely. A soft or squishy tomato is past its prime.
- fabulous crusty bread
- an artisan country loaf or ‘boule’. Ciabatta bread is a good choice, too.
- coarse salt and fresh cracked black pepper
- basil leaves, optional
how to make tomato sandwich bruschetta step by step
step 1. toast the bread
Toast the bread dry, without added oil or butter. I do this in my toaster oven, but a regular toaster or grill pan will work, too. The Italians love to toast their bruschetta bread over an open fire for a smokey flavor, so a bit of charring is ok.
step 2. chop the tomatoes
Cut the tomatoes into a small-medium dice. Use a sharp serrated knife for clean cuts.
step 3. spread mayo in the toasted bread
Resist the urge to grab for that olive oil! Southern tomato sandwiches are famous for their generous layer of mayonnaise. Duke’s mayonnaise, to be specific. Duke’s is a southern brand of mayo with a tangy flavor and no sugar in the secret recipe. If your local stores don’t carry it you can find it here. Hellman’s in an acceptable substitute.
step 4. top with tomatoes, salt, and pepper
Plan to serve your tomato sandwich bruschetta promptly after topping your bread, as the mayo and tomato juices will start to soften the bread. Not necessarily a bad thing, but something to be aware of.
Tomato Sandwich Bruschetta
- 4 large slices artisan country style bread, I used a green olive bread
- 4 Tbsp mayonnaise, preferably Duke's, find Duke's Mayo here
- 2-3 ripe beefsteak tomatoes, or heirloom tomatoes
- kosher salt and fresh cracked black pepper
- basil leaves, optional
- Toast the bread until crisp and golden, even lightly charred. You can do this in a toaster, a toaster oven, or in a grill pan.
- Slice and dice the tomatoes.
- Slather each piece of bread with mayonnaise.
- Top with diced tomatoes.
- Add salt and pepper and basil leaves, if using. Slice the pieces of bread in half, if large, and serve immediately.