Eating a tomato sandwich with juice and mayo gushing down your pinkies is a rite of passage in North Carolina. Typically, Duke's mayo, tomatoes and salt are the only ingredients, but this healthy tomato sandwich recipe goes above and beyond with extra layers of veggies and herbs. Opt for yolks from pasteurized-in-the-shell eggs for the mayo if you like. Source: EatingWell Magazine, July/August 2016

Vivian Howard


Pickled Cucumber
Basil-Anchovy Mayo
Tomato Sandwiches


Instructions Checklist
  • To pickle cucumber: Combine cucumber, vinegar, sugar and 1/2 teaspoon salt in a medium bowl. Let marinate, stirring once or twice, for at least 20 minutes and up to 1 hour. Drain well and pat dry with paper towels.

  • To prepare mayo: Combine egg yolks, basil, vinegar, anchovy to taste, lemon juice, honey and 1/4 teaspoon salt in a blender. Blend until incorporated and green. With the motor running, very slowly drizzle in oil through the feed tube until it's all incorporated.

  • To assemble sandwiches: Slice tomatoes into 1/4-inch-thick slices and season with pepper and salt. Spread each piece of bread with a generous 1 tablespoon of the mayo. Make 4 sandwiches with onion, the pickled cucumber and the tomatoes.


Make Ahead Tip: Refrigerate mayo (Step 2) for up to 3 days.

Nutrition Facts

520 calories; 33.3 g total fat; 4.2 g saturated fat; 93 mg cholesterol; 517 mg sodium. 516 mg potassium; 42.8 g carbohydrates; 7.8 g fiber; 10 g sugar; 13.9 g protein; 1105 IU vitamin a iu; 16 mg vitamin c; 99 mcg folate; 122 mg calcium; 3 mg iron; 84 mg magnesium; 4 g added sugar;