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griddled tomato sandwiches

Name: Griddled Tomato Sandwiches
Yield: Serves 2
Ingredients: ¾ teaspoon, cream of tartar; ¾ teaspoon, kosher salt; ½ teaspoon, sugar; ¼ teaspoon, pepper; 2 (4-inch) field or, heirloom tomatoes, cored and sliced ¾ inch thick; 2 tablespoons plus 2 teaspoons, mayonnaise, divided; 4 slices, hearty white sandwich bread

4.3

(128)

www.americastestkitchen.com

Your Recipes

Servings: 2

Author : America's Test Kitchen

weeknight vegetarian

Ingredients

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¾ teaspoon, cream of tartar¾ teaspoon, kosher salt½ teaspoon, sugar¼ teaspoon, pepper2 (4-inch) field or, heirloom tomatoes, cored and sliced ¾ inch thick2 tablespoons plus 2 teaspoons, mayonnaise, divided4 slices, hearty white sandwich bread

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Instructions

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Step 1

Stir cream of tartar, salt, sugar, and pepper together in small bowl. Sprinkle mixture on both sides of tomato slices. Spread 1 teaspoon mayonnaise on 1 side of each slice of bread.

Step 2

Place 2 slices of bread, mayonnaise side down, in 12-inch skillet. Cook over medium heat, moving bread if necessary for even browning, until underside is golden brown, 2 to 3 minutes. Transfer to cutting board griddled side up. Cook remaining 2 bread slices until underside is golden brown, about 30 seconds. Let cool until griddled side is crisp, about 2 minutes.

Step 3

Evenly spread 2 teaspoons mayonnaise onto ungriddled sides of 2 slices of bread. Top with tomato slices in single layer, cutting tomato slices to fit if necessary. Place remaining bread slices on top of tomatoes, griddled side up. Serve.