Fresh Tomato Sandwiches Saturday Lunch on Longmeadow Farm
Savor the simple, rustic charm of farm-fresh ingredients with these Fresh Tomato Sandwiches, perfect for a leisurely Saturday lunch on Longmeadow Farm. This recipe celebrates the peak of tomato season, featuring juicy, vine-ripened tomatoes paired with crisp lettuce, fragrant fresh basil, and parsley-infused mayo for a boost of herbal freshness. Nestled between slices of perfectly toasted sourdough bread, golden and buttery on the outside, these sandwiches are elevated with a drizzle of olive oil and a sprinkle of sea salt and freshly ground black pepper to let the vibrant flavors shine. Ready in just 17 minutes, these sandwiches are the ultimate homage to summer, offering a satisfying crunch and bright, garden-fresh taste in every bite. Perfect for a weekend meal, pair them with seasonal fruit or crispy chips to complete the experience.
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Recipe Information
Ingredients
- 3 large ripe tomatoes
- 8 slices rustic sourdough bread
- 2 tablespoons butter
- 0.5 cup mayonnaise
- 10 leaves fresh basil leaves
- 2 tablespoons fresh parsley
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 4 large lettuce leaves
- 1 tablespoon olive oil
Instructions
Slice the tomatoes into 1/4-inch thick slices and transfer them to a plate. Drizzle with a bit of olive oil, sprinkle with sea salt and black pepper, and let them sit for about 5 minutes to release their juices.
In a small bowl, combine the mayonnaise, chopped parsley, and finely chopped basil. Mix well to create the herbed mayo.
Lightly butter one side of each slice of sourdough bread. Heat a skillet over medium heat and toast the buttered side of the bread until golden and crisp, about 2 minutes. Set aside to cool slightly.
Spread a generous layer of the herbed mayo on the unbuttered side of each slice of bread.
Layer fresh lettuce leaves and sliced tomatoes onto 4 slices of the prepared bread. Top with the remaining slices of bread, herbed mayo side down.
Cut the sandwiches in half and serve immediately while the bread is still warm and crisp. Pair with seasonal fruit or your favorite chips for a complete lunch.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 3161 mg | 137% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1510 mg | 32% | |
*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.
