Few sandwiches are as perfect as this ‘mato version, spread with mayo and filled with ripe, salt-n-peppered tomato slices.
- wholegrain bread (2 slices, lots of seeds like in Eli's Health Loaf)
- beefsteak tomato (1 medium, perfectly ripe)
- high quality mayonnaise, like Sir Kensington's (1 1/2 teaspoons)
Toast bread to your liking, then set it aside to cool.
Cut tomato into ⅛-inch slices.
Spread about 1½ teaspoons of mayonnaise onto each piece of toast.
Layer as many tomato slices as you’d like onto one piece of toast.
Sprinkle generously with salt and pepper.
Top with the other piece of toast, then cut sandwich in half.
Eat immediately (with a couple of napkins handy).