Tomato Toast with Basil Mayonnaise is the official lunch (or snack) for the month of August. It’s healthy and comforting at the same time, and oh-so-easy to put together. Stash extra basil mayo in the fridge for summery salads and sandwiches all month long.
So what did you have for lunch yesterday? If you can’t remember, you didn’t have this tomato toast, I can guarantee you that.
If you already love the classic Southern tomato sandwich with mayonnaise, then this will be a delicious change of pace. This easy meal/snack is a lovely way to launch into August, when amazing tomatoes are suddenly the norm. Even my Instacart shoppers are bringing me great specimens (yes, I’m still shopping remotely, which is a huge challenge, I can tell you, considering my livelihood depends on sharing fabulous food with you all 😉 ) If you have garden tomatoes, this is your moment. I highly recommend this simple recipe, it’ll give your avocado toast a run for its money.
I can’t really say whether it’s the juicy summer tomatoes or the basil mayo that should get top billing in this recipe
but I suspect it might be the basil mayo. It’s a 3 ingredient wonder that would upgrade a whole lot of recipes. Think about using it in chicken salad, pasta salad, or as a sandwich spread. Grant likes it on burgers, I make tuna salad with it.
How to make basil mayonnaise
There are no cut and dried amounts here, just make it to your taste. I used about 15 basil leaves to half a cup of mayo. But basil has a fairly delicate flavor so you really can’t put too much in.
- Start with your favorite mayonnaise. Make sure it’s real mayonnaise, not some salad dressing alternative. If you’re feeling gourmet, make your own mayonnaise (it only takes a minute!)
- Stack up a bunch of basil leaves, roll them up tight like a cigar, and very thinly slice them with a sharp knife. The fancy term is chiffonade, and it’s a great way to cut basil without bruising it.
- Add the basil to the mayo, separating the delicate ribbons with your fingers as you add them, along with a teaspoon of lemon juice. Stir well and refrigerate until needed.
- I add a touch of lemon juice to my mayo, but this is personal preference, and not necessary.
- If you’re really into this, you could also use even more basil and blend it with an immersion blender. You’ll end up with a fragrant silky green mayo.
How to make Tomato Toast
Now comes the fun part!
- Toast a thick slice of your favorite bread. I chose a classic white bread for tradition’s sake, but any bread you love will work. Toast it in the toaster, or just in a dry pan on the stove. Make sure it gets nice and golden on both sides.
- Slather one side with your basil mayo. Don’t hold back.
- Top with thin slices of the best tomatoes you can find.
- Sprinkle with salt and pepper and slice in half with a serrated knife.
Open faced sandwiches are a versatile concept
Whether you grab them and go, or sit down with a knife and fork, this easy meal can morph depending on what you’ve got, and what you love. The Scandinavians have been doing it for generations, and they’ve turned it into a cozy winter tradition, too, so no need to save these for summer only.
- Try soft spreadable cheese like goat cheese, cream cheese, cottage cheese, or Boursin instead of the mayo
- Add thin slices of mozzarella along with the tomatoes
- Top with crispy bacon
- Add wafer thin slices of cucumber or red onion
Other tomato and toast combos to love ~
- Heirloom Tomato Toast
- Heirloom Tomato Bruschetta
- Grilled Cherry Tomato Bruschetta
- Mini Grilled Cheese Bites with Tomato Soup
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Tomato Toast with Basil Mayonnaise
- Put the mayo in a small bowl or jar. Stack the basil leaves and then roll them into a tight 'cigar'. Slice the roll very thinly with a sharp knife. Add the basil to the mayo, loosening up the basil ribbons with your fingers. Blend together with the lemon juice and refrigerate until needed.
- Toast the bread in a toaster or in a pan on the stove. Be sure to toast both sides.
- Slice the tomatoes thinly.
- Spread a generous layer of mayo on each slice or bread and top with tomato slices, slightly overlapping depending on size. Sprinkle with salt and pepper and serve immediatley.