Why This Recipe Works

A mixture of salt, pepper, sugar, and cream of tartar highlighted the fruit's natural sweetness, acidity, and savoriness without adding unnecessary moisture. Spreading mayonnaise on one side of the sandwich bread and griddling it added a delicate crunch without drying out the interior.

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Before You Begin

Choose ripe tomatoes that are heavy for their size. Larger tomato slices that cover the entire slice of bread are ideal. We developed this recipe with 3½ by 5-inch slices of Arnold sandwich bread, and the amount of mayonnaise used in step 1 is just enough to thinly cover each slice. Adjust this amount as necessary if your bread has different dimensions.

Instructions

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.

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.

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.