Tomato Sandwiches with Basil-Anchovy Mayo

Tomato Sandwiches with Basil-Anchovy Mayo

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From: EatingWell Magazine, July/August 2016

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Pickled Cucumber
  • 1 medium cucumber, peeled, if desired, and thinly sliced
  • ¼ cup rice vinegar
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • Basil-Anchovy Mayo
  • 2 large egg yolks
  • ⅓ cup chopped fresh basil
  • 1 tablespoon cider vinegar
  • 2 anchovy fillets
  • 2 teaspoons lemon juice
  • ½ teaspoon honey
  • ¼ teaspoon kosher salt
  • ½ cup grapeseed oil or sunflower oil
  • Tomato Sandwiches
  • 2 large ripe slicing tomatoes
  • ½ teaspoon ground pepper
  • ¼ teaspoon kosher salt
  • 8 whole-grain artisan bread ( ½ inch thick)
  • ⅓ cup very thinly sliced red onion


  • Active

  • Ready In

  1. To pickle cucumber: Combine cucumber, vinegar, sugar and ½ 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.
  2. To prepare mayo: Combine egg yolks, basil, vinegar, anchovy to taste, lemon juice, honey and ¼ 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.
  3. To assemble sandwiches: Slice tomatoes into ¼-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 information

  • Serving size: 1 sandwich
  • Per serving: 520 calories; 33 g fat(4 g sat); 8 g fiber; 43 g carbohydrates; 14 g protein; 99 mcg folate; 93 mg cholesterol; 10 g sugars; 4 g added sugars; 1,105 IU vitamin A; 16 mg vitamin C; 122 mg calcium; 3 mg iron; 517 mg sodium; 516 mg potassium
  • Nutrition Bonus: Vitamin C (27% daily value), Folate (25% dv), Vitamin A (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 1 vegetable, 5½ fat

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