Tomato Sandwiches with Basil-Anchovy Mayo
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.
Make Ahead Tip: Refrigerate mayo (Step 2) for up to 3 days.
2 1/2 starch, 1 vegetable, 5 1/2 fat