Tomato Sandwich with Zucchini Butter
Building a remarkable tomato sandwich is an exercise in patience. You have to wait for the right time, when the tomatoes are peak. This is my first of the year topped with mayo, zucchini butter, avocado, and fresh basil.
There is only one time of year to make tomato sandwiches. It's when tomatoes are absolutely perfect. You've got a summertime window, but don't try making one come February. It's too sad for both you and the tomatoes. There are beautiful tomatoes everywhere I look right now, and so I made my first tomato sandwich of the summer. Here's what it looked like.
Building a Good Tomato Sandwich
I like making tomato sandwiches on just about any style of bread. This one went on a rustic baguette, but a soft white bread, or oatmeal bread are also welcome options. Or a slab of focaccia sliced in half. The tomato-mayo combination is classic here, and that's what I went for today (pictured below). But other times, goat cheese, or a smear of labneh, make a nice creamy first layer. The second layer is zucchini butter. It also goes on both sides of the bread. If you don't have zucchini butter, a bit of pesto, or something artichoke-centric are good alternatives. This artichoke dip is a fantastic spread, or leftover pan-fried artichokes. I basically raid the refrigerator for options.
For the next layer (pictured below), there is ripe avocado topped with fresh basil on one side, and slices of heirloom tomatoes on the other. A drizzle of good olive oil over the tomatoes isn't unwelcome, even better if it is a chili olive oil, or a citrus one.
To double down on tomato flavor, I've also been known to do a thin layer of roasted cherry tomatoes in place of the zucchini butter, and then go ahead with the fresh heirloom tomatoes. So so so good.
More Tomato Recipes
- Roasted Cherry Tomatoes
- Roasted Tomato Salad
- Rustic Tomato Tart
- Simple Tomato Soup
- Five Minute Tomato Sauce
- Heirloom Tomato Salad
- Simple Bruschetta
- Roasted Tomato Salsa
- All the tomato recipes
More Sandwich Recipes
- Chickpea Salad Sandwich
- Egg Salad Sandwich
- Tofu Burgers
- Simple Bruschetta
- TLT Sandwich
- Frittata Sandwich
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Tomato Sandwich with Zucchini Butter
As I mention up above, the choice of bread here is personal. Use what you’re in the mood for, or what you have on hand. I like a bit of structure, especially if I’m packing a sandwich to go somewhere. But if you’re eating immediately a pillowy soft bread is also delicious, and an entirely different vibe. This is the zucchini butter I use here.
- 2 slices of good bread
- 2 tablespoons mayonnaise, labneh, or goat cheese
- 1/4 cup zucchini butter
- 1/3 ripe avocado, thinly sliced
- 6 leaves of fresh basil
- 1 medium heirloom tomato, sliced
- Drizzle of olive oil
- Salt and pepper
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Toast or grill your bread and let it cool a bit.
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Spread the mayo across both slices of bread. Spread the zucchini butter onto both sides as well.
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Arrange the avocado on one side of the sandwich and top with the fresh basil.
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Arrange the sliced tomatoes on the other side, drizzle the tomatoes with a small amount of olive oil, a teaspoon or so, and season with salt and pepper.
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Place the avocado side onto the tomato side and enjoy!
Makes one tomato sandwich.
Related Recipes
Egg Salad Sandwich
The perfect egg salad sandwich is all about the little tweaks and a smart ratio of eggs to other ingredients. This is my favorite. Served on garlic-rubbed toasted bread with chopped celery, onion, and whole-grain mustard.
Chickpea Salad Sandwich
The chickpea salad sandwich filling to make in bulk for easy lunches and snacks all week. A perfect vegetarian or vegan sandwich option.
Zucchini Butter
Zucchini butter is a great way to use up two pounds of zucchini or other summer squash. It’s creamy and spreadable and having it on hand makes for quick meals. It’s great mixed into pasta, baked onto pizza, and smeared across crackers and flatbread.
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