The TOMATO SANDWICH

GO EXTRA HARD ON INGREDIENTS THAT MAKE TOMATOES TASTE EXTRA AWESOME.

MAKES 4

6 tbsp unsalted butter, room temperature 8 thick slices white bread ½ cup mayo (preferably Duke’s) 1 cup roasted salted hulled sunflower seeds Kosher salt (Diamond Crystal or Morton) Fresh ground black pepper 2 lbs ripe tomatoes, cored and sliced ½ inch thick Handful basil leaves Handful dill 2 juicy lemons, halved 1. Heat a cast-iron skillet or griddle over medium heat. Swipe butter on each side of bread slices and toast in batches in skillet until golden brown. Move to a rack or stand up so they lean against each other to keep from getting soggy. 2. Spread mayo evenly on one side of each bread slice. Sprinkle sunflower seeds on four slices. 3. Sprinkle salt (1 tbsp Diamond Crystal or ½ tbsp Morton) and lots of pepper on both sides of tomato slices, then pile on bread slices that have sunflower seeds. 4. Top tomatoes with equal portions of basil and dill. (It will seem like a lot, but go for it.) 5. Squeeze on every last drop of lemon juice. 6. Top with remaining bread. Cut sandwich in half if desired.

From the book Turkey and the Wolf: Flavor Trippin’ in New Orleans by Mason Hereford with J.J. Goode. Text ©2022 by Mason Hereford. Photos ©2022 by William Hereford. Published by Ten Speed Press.