2
slices crusty bread, like sourdough, ciabatta, or rustic country
1
garlic clove, halved
2 tablespoons
mayonnaise, plus more to taste
1
large heirloom tomato, cut into ½-inch thick slices
Flaky sea salt
Freshly cracked black pepper
Ingredients
2
slices crusty bread, like sourdough, ciabatta, or rustic country
1
garlic clove, halved
2 tablespoons
mayonnaise, plus more to taste
1
large heirloom tomato, cut into ½-inch thick slices
Flaky sea salt
Freshly cracked black pepper
Method
Toast the bread. While the bread is still warm, rub the cut side of the garlic clove over one side of each slice, pressing gently, to release the oils. Let the bread cool to room temperature, about 5 minutes.
Spread the mayonnaise on the garlic-rubbed side of each slice of bread. Top one slice of bread, mayonnaise side up, with the tomato. Season generously with salt and pepper. Top with the second slice of bread, mayonnaise side down.
