Which Tomato Sandwich Is Best? We Tested 6 Chef Tricks to Find the Winner We'll Make for the Rest of Summer - Bing Chef

Kitchn and Yahoo may earn commission from links in this article. Pricing and availability are subject to change.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

At the heart of the classic tomato sandwich is one simple idea: The tomato is the star. Thick, juicy slices of ripe tomato are simply seasoned with salt and pepper, while soft white bread and mayonnaise play supporting roles. The simplicity of this three-ingredient (five if you count salt and pepper) sandwich may be deeply nostalgic for many; for others, it’s the perfect canvas for experimentation. Could there be a trick that elevates the humble tomato sandwich?

That’s the question we set out to answer. Rather than asking which chef makes the best tomato sandwich, we wanted to know which chef’s trick makes the classic tomato sandwich better. Each of our six contenders’ tomato sandwich hacks had something worth paying attention to — like making basil mayo, frying cheese until crisp to tuck inside, seasoning the tomatoes with bouillon, rubbing the bread with garlic, and creating a crisp Parmesan frico crust on the bread. The goal was to find the idea worth incorporating into our regular tomato sandwich routine.

What we found is that there are plenty of ways to make a great tomato sandwich, but one technique was unanimously loved. The winning trick elevated the sandwich with more flavor and texture while still letting the tomato be front and center.

So, What’s the Best Tomato Sandwich Trick?

The best tomato sandwich upgrade is sandwiching the tomatoes between frico bread. This technique from Ree Drummond (aka the Pioneer Woman) was the clear winner among the group, with everyone agreeing that toasting a crisp, golden Parmesan crust onto bread added the most satisfying combination of savory, nutty flavor and texture. It’s a small upgrade that makes the sandwich feel special while still tasting unmistakably like a tomato sandwich.

A Few Notes on Methodology

The tomatoes: I used the same variety of ripe red heirloom tomatoes purchased from the same farmer and sliced the tomatoes to roughly equal thickness for each sandwich, seasoning them according to each chef’s recipe. While colorful heirlooms can be beautiful, different varieties have differences in flavor and acidity, so I wanted to eliminate that variable and keep the focus on the tricks.

The bread: I purchased three loaves of bread — rustic white bread, sourdough, and thick, hearty sliced white bread — on the same day from the same grocery store. I chose loaves of similar quality so that no particular bread had an advantage simply because it was better or fresher than the others.

The mayonnaise: I used the same brand of mayonnaise for all of the sandwiches: Hellmann’s (sold as Best Foods on the West Coast), keeping the amount consistent whenever a recipe didn’t specify, so that differences in richness wouldn’t influence the results. Two of the chefs — Kenji and Sohla — use Kewpie mayonnaise. However, because Kewpie contains monosodium glutamate (MSG), I opted not to use it so the added umami wouldn’t skew the results of the test.

The testing: Each sandwich was prepared as closely as possible to the original recipe, with the defining trick from each chef. Six taste testers and I tasted the sandwiches one by one and discussed the standout tricks. We tasted some of the optional additions separately from the trick, including pesto, crispy shallots, chile crisp, and butter lettuce, to determine whether they enhanced the sandwich or simply added more ingredients.

The ratings: Everyone filled out a scorecard and made notes on each sandwich. We rated each one on a scale of 1 to 10, with 1 representing a trick that didn’t add to the sandwich and 10 representing a trick we’d enthusiastically use on our own tomato sandwiches. I averaged the scores to determine the final rankings and our winning trick.

Why You Should Trust Me

I’ve spent 15 years in recipe development, testing, and food styling, including five years rigorously testing recipes in Martha Stewart’s Test Kitchen and additional time at Food & Wine. For this tomato sandwich trick showdown, I approached each recipe as methodically as I would a professional recipe-development project, keeping as many variables as possible on equal footing so I could accurately evaluate what each recipe was actually bringing to the table.

But I didn’t rely on my palate alone. I recruited six additional testers with a range of cooking experience and had them taste and evaluate the sandwiches. Their feedback, combined with my own detailed testing and culinary experience, helped ensure that the results reflect a broad range of palates — not just one person’s opinion.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

Method #1: Fried Provolone — Smitten Kitchen

About this method: Smitten Kitchen takes the classic tomato sandwich in another direction, serving her version open-faced. Each slice of toasted rustic white boule (the same bread Ina uses in her sandwich) is slathered with mayonnaise and topped with golden slices of pan-fried provolone and fresh tomato slices that are seasoned with flaky sea salt and freshly ground black pepper. The final finish is a drizzle of olive oil.

Results: Surprisingly, this was one of the more disappointing sandwiches in the lineup. The fried provolone sounded and looked like a runaway winner, however, testers consistently found that the tomato, mayonnaise, and bread overwhelmed the flavor of the provolone.

What I loved: The technique is fun, and the combination of crispy cheese, toasted bread, juicy tomatoes, and creamy mayonnaise has plenty of potential. The open-faced format also makes for a particularly appealing presentation and lets the tomato remain the visual star, although it leans into the toast rather than sandwich zone.

What I would tweak: If you’re going to take the extra step to fry cheese, its flavor should be noticeable in the finished sandwich. I’d be curious to test this with a sharper, more flavorful cheese — such as Gruyère or sharp cheddar — which might stand up better to the tomatoes and mayonnaise. All tasters agreed that the crispy Parmesan in Pioneer Woman’s version proves this theory.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

Method #2: Basil Mayonnaise — Ina Garten

About this method: Ina elevates the traditional Southern tomato sandwich by flavoring store-bought mayonnaise with fresh basil, lemon juice, olive oil, and garlic and using heartier slices of rustic white boule instead of soft sliced white bread. She keeps the assembly simple, spreading the generously seasoned basil mayonnaise over the bread and allowing the ripe tomatoes to take center stage. Ina is the only contender who does not toast the bread at all.

Results: The basil mayonnaise was a clear hit with the testers, who found it a flavorful complement to the tomatoes. The bread, however, was the weak point. The untoasted rustic white boule was soft and slightly chewy without the contrast of toasting. It was especially noticeable when this was tasted against all the other sandwiches.

What I loved: The basil mayonnaise is delicious and gives the sandwich a bright, summery quality without requiring much effort. The combination of fresh basil, lemon, garlic, and olive oil makes a flavorful spread that complements the tomatoes without overpowering them. Several testers really enjoyed the basil mayo, although most preferred the punchier flavor of pesto.

What I would tweak: Toast the bread. This was the biggest lesson from testing Ina’s version. The same rustic bread that worked well in other sandwiches felt noticeably less appealing when left untoasted. A quick toast would add much needed texture and structure.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

Method #3: Garlic-Rubbed Bread — Melissa Clark

About this method: Melissa takes inspiration from the Spanish tradition of pan con tomate, toasting both sides of rustic bread and rubbing the warm toast with garlic and fresh tomato before drizzling it with olive oil. She then gives the Spanish-inspired toast a distinctly Southern treatment, adding mayonnaise on top of the pan con tomato and sandwiching thick slices of ripe tomato seasoned simply with flaky salt. The sandwich can also be finished with thinly sliced white onion, which we tasted both with and without.

Results: This was one of the cleanest, crispest sandwiches in the lineup. The crisp toast (toasted on both sides) gives it a sturdy foundation, while the garlic, tomato, and olive oil create a combination that feels fresh. The garlic was noticeable without being overwhelming; however, the tomato-rubbing technique didn’t make a dramatic difference in the finished sandwich. The onion, though, was much more divisive.

What I loved: This sandwich is a great example of how a simple Mediterranean-inspired touch can make a classic Southern tomato sandwich feel a little more special. The crisp garlic-rubbed bread adds a subtle savory depth without taking away from the fresh, juicy tomatoes, and the optional onion gives it a sharp, fresh bite that some testers really enjoyed. Rubbing the toasted bread with garlic is a small twist that adds another layer of flavor without overcomplicating the sandwich.

What I would tweak: The most debated part of this sandwich was the optional raw white onion slices. Several testers loved it, and the rest found it too sharp and felt it competed with the garlic. We discussed the idea of pickling or lightly grilling the onion so it would better complement the garlic-rubbed bread while making the overall sandwich a touch sweeter and more balanced. Of course, another option would be to skip the onion altogether.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

Method #4: Toasted Side of the Bread In — J. Kenji Lopez-Alt

About this method: Kenji takes a minimalist approach, with one clever update — each slice of bread is toasted on one side only in a skillet with unsalted butter. The toasted sides are slathered generously with mayonnaise, and the sandwich is assembled with the toasted sides facing inward. This keeps the outside of the sandwich soft and squishy while putting a layer of buttery golden toast directly against the tomatoes and mayonnaise.

Results: The one-sided toast was undeniably a must-do technique. It gives the sandwich the soft, nostalgic quality of a classic tomato sandwich while adding a subtle layer of buttery, toasted flavor. But despite loving the technique, we found the overall result was a little too basic to be the winner.

What I loved: There is something wonderfully nostalgic about this sandwich. It tastes like childhood and has a distinctly “Southern” or, as one taster noted, “Midwestern quality.” Toasting one side of the bread is genuinely clever because you get the flavor and texture of toast without losing the soft bread exterior that makes a tomato sandwich so appealing. The generous mayonnaise is also important; it adds richness that balances the acidity and juiciness of the tomatoes.

What I would tweak: I wouldn’t change the bread technique. It is a smart idea. I’d look for a way to give the sandwich just a little more personality. A more assertive mayonnaise, sharper seasoning (like Sohla’s version below), or another small savory element could push it from nostalgic to truly memorable. The technique is a winner; the finished sandwich just needed a little more flavor to match the other competitors.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

Method #5: Tomatoes Seasoned with Bouillon — Sohla El-Waylly

About this method: Coming in second, Sohla puts a clever spin on the classic tomato sandwich by seasoning the tomatoes with powdered chicken bouillon instead of the usual salt and pepper. She prepares sliced white bread similar to Kenji, toasting one side of each slice in unsalted butter and assembling the sandwich with the toasted sides facing in. We tasted this with the addition of mayonnaise, and then with mayonnaise plus chile crisp and crispy shallots.

Results: The bouillon was a standout trick. It adds a subtle layer of savory umami that makes the tomatoes taste more intensely flavorful without masking their freshness. Among the sandwiches that used one-sided toasted bread, the bouillon seasoning was a favorite over traditional salt and pepper. The soft side of the bread also makes this sandwich particularly easy to eat while still giving you that buttery toasted flavor where it counts.

What I loved: There’s something satisfying about the simplicity of this sandwich before adding the optional toppings. The bouillon gives the tomatoes more depth than salt alone, while still keeping the flavor focused on the tomato. Add the crispy shallots and chile crisp, though, and the sandwich becomes something entirely different. It is extra savory, crunchy, spicy, and undeniably delicious.

What I would tweak: If your goal is an elevated tomato sandwich that still tastes unmistakably like a tomato sandwich, the bouillon is the trick worth stealing. The crispy shallots and chile crisp are a choose-your-own-adventure. Together, they can become rich and messy and ultimately compete with the tomato, which is supposed to be the star. Our testers were split: About half preferred the sandwich with the toppings, while the other half liked it better without.

Credit: Photo: Alex Lepe; Food Styling: Kaitlin Wayne

Method #3: Frico Bread — Pioneer Woman

About this method: The Pioneer Woman tops slices of sourdough with butter, Parmesan, and plenty of black pepper, then toasts them Parmesan-side down in a skillet until the cheese melts into a crisp, lacy golden Parmesan crust. The sandwich is assembled with the frico crusted sides facing out, keeping the inside of the bread soft around the juicy tomatoes. She skips the mayonnaise entirely. We tested the sandwich both with and without pesto and butter lettuce.

Results: This was a tomato-forward sandwich that became a standout once pesto was added. The frico highlights the tomato with a crisp, salty, nutty exterior. On its own — just slices of frico bread and tomato — the sandwich felt like it was missing something. But with pesto, it went from good to exceptional.

What I loved: The contrast between the crisp frico exterior and softer bread interior is fantastic. It makes the sandwich feel special without adding a complicated technique or a long list of ingredients. The pesto was the real game changer, adding moisture and a bold, complementary flavor. We tested it with standard store-bought pesto and the Kitchn’s own pesto recipe; we skipped Pioneer Woman’s pesto recipe, which adds oregano and seemed a bit too specific to be universal.

What I would tweak: Keep the frico, skip the butter lettuce, and definitely add a sauce. Pesto was our clear favorite, although mayonnaise would also give the sandwich the richness it needs. The butter lettuce, on the other hand, felt unnecessary.

Overall Key Takeaways

In the end, Pioneer Woman’s frico bread was the best trick we tested. Adding a crisp Parmesan crust to the bread added savory, nutty flavor and incredible texture that complemented the tomato without losing the simplicity that makes a great tomato sandwich so satisfying. The one caveat? Don’t forget the sauce. While the frico bread was delicious with just tomatoes, everyone agreed that the tomato sandwich was even better with pesto or mayonnaise.

In close second, Sohla’s bouillon-seasoned tomatoes were another standout, adding savory umami while still letting the tomato shine. The difference was especially clear when compared with Kenji’s sandwich, which uses the same one-side-toast technique but seasons the tomatoes with traditional salt and pepper. Where Sohla’s version really diverged was with the addition of crispy shallots and chile crisp. The combination was outstanding. It was crunchy, spicy, and deeply savory. It was beloved, but our testers agreed that it strayed a little too far from the classic tomato sandwich.

After tasting all six versions, we continued the discussion and agreed that toasted sourdough was our favorite bread of the group, although the soft, nostalgic quality of sliced white bread had plenty of fans. Across the board, we also agreed that one-sided toasting was a smart move. From there, we found ourselves dreaming up our own ideal sandwich. A concoction that strays from the classic tomato sandwich but still keeps the tomato at the center: crisp Parmesan frico bread, thick slices of juicy heirloom tomato seasoned with a touch of bouillon, and either pesto or mayonnaise, finished with crispy shallots and chile crisp. It’s decidedly more elaborate than the classic Southern tomato sandwich, but it’s the kind of sandwich you wouldn’t be disappointed by.