2 Handed Kitchen Sink Tomato Sandwich
Indulge in the ultimate explosion of fresh flavors with the 2 Handed Kitchen Sink Tomato Sandwich—a towering masterpiece of summer’s best produce layered between golden, toasted sourdough. Featuring juicy heirloom tomatoes, creamy mashed avocado, crisp cucumbers, tangy red onion, and tender baby spinach, this sandwich packs a crunchy, creamy, and juicy punch in every messy, satisfying bite. A rich spread of mayonnaise blended with cream cheese adds an extra layer of indulgence, while sharp cheddar and fresh basil elevate the flavor profile. Finished with a drizzle of balsamic glaze and a generous squeeze to bring it all together, this sandwich lives up to its name as a two-handed delight, perfect for a quick yet unforgettable no-cook meal. Fresh, vibrant, and utterly irresistible, it’s the ideal vegetarian sandwich for tomato season.
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Recipe Information
Ingredients
- 2 large ripe heirloom tomatoes
- 4 slices sourdough bread
- 2 tablespoons extra virgin olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons cream cheese
- 6 leaves basil leaves
- 1 medium avocado
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 medium red onion
- 0.25 medium cucumber
- 1 cup baby spinach
- 0.5 cup shredded sharp cheddar cheese
- 1 tablespoon balsamic glaze
Instructions
Start by washing and slicing the tomatoes into thick, even slices about 1/4 inch thick. Set them aside on a plate and lightly sprinkle with salt and pepper to enhance their flavor.
Slice the red onion and cucumber into thin rounds. Set aside.
Toast the sourdough bread slices until golden brown. Brush one side of each slice with olive oil for added flavor.
In a small bowl, mix the mayonnaise and cream cheese until smooth. Spread this mixture generously over the olive oil-brushed side of each toasted bread slice.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until creamy and spread it evenly over two of the bread slices (on top of the mayo-cream cheese mixture).
Layer the baby spinach evenly over the avocado spread.
Next, add slices of cucumber and red onion, followed by the tomato slices. Stack them generously but carefully to avoid too much spillage.
Sprinkle the shredded cheddar cheese over the tomatoes and layer fresh basil leaves on top of the cheese.
Drizzle balsamic glaze over the stacked ingredients for a touch of tangy sweetness.
Finish the sandwich by placing the remaining sourdough slices on top, mayo-cream cheese side down. Gently press down to help the layers stick together.
Cut each sandwich in half diagonally and serve immediately with plenty of napkins—it’s going to be messy but worth every bite!
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 2767 mg | 120% | |
| Total Carbohydrate | 155.2 g | 56% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2082 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
