Ingredients
Scale
- 4 slices soft bread (white, whole wheat, or your choice)
- 1 large ripe tomato or 2 medium tomatoes
- ½ English cucumber (or 1 small regular cucumber, peeled and seeded)
- 3-4 tablespoons mayonnaise (or your preferred spread)
- Salt and freshly ground black pepper, to taste
- Optional: 4-6 fresh basil leaves
- Optional: 1 tablespoon softened butter
- Optional: 2-4 lettuce leaves (butter lettuce or romaine)
Instructions
- Prepare the Vegetables: Wash and thoroughly dry the tomato and cucumber—this is crucial for preventing soggy sandwiches. Slice the tomato into ¼-inch thick rounds, aiming for 3-4 slices per sandwich. You want them substantial but not so thick they make the sandwich unwieldy. Slice the cucumber into thin rounds, about ⅛-inch thick. If your cucumber has large seeds, you can scoop them out with a spoon before slicing.
- Salt the Tomatoes: Lay tomato slices on a paper towel-lined plate in a single layer. Sprinkle lightly with salt on both sides and let sit for 2-3 minutes while you prepare the bread. This draws out some moisture and concentrates the tomato flavor. Pat them dry with paper towels before assembling—this step is optional but really helps prevent soggy bread.
- Prepare the Bread: If desired, lightly toast the bread for extra structure (this helps it hold up to the juicy vegetables). Spread mayonnaise generously on one or both slices of bread for each sandwich, going all the way to the edges. The mayo creates a moisture barrier that protects the bread. If you’re using butter, spread it on the opposite slice from the mayo, or on both slices under the mayo for extra richness.
- Layer the Cucumber: Place cucumber slices on the bottom piece of bread, overlapping them slightly to create an even layer. This creates a protective barrier between the juicy tomatoes and the bread. Season lightly with salt and pepper.
- Add the Tomatoes: Pat the salted tomato slices once more with paper towel, then layer them on top of the cucumbers. Don’t overcrowd—2-3 slices per sandwich is usually perfect. Season the tomatoes generously with salt and freshly ground black pepper.
- Add Optional Ingredients: If using fresh basil, tear or stack the leaves and place them on top of the tomatoes. Add lettuce leaves if desired. The lettuce adds crunch and another layer of moisture protection.
- Complete and Serve: Place the top slice of bread mayo-side down onto the sandwich. Press down very gently to help everything stick together, but don’t smash it. Cut diagonally for a classic presentation, or leave whole. Serve immediately for the best texture and flavor.
Notes
- For the best-tasting sandwich, use tomatoes that are at room temperature, not cold from the refrigerator. Cold tomatoes have much less flavor.
- If making ahead for lunch boxes, pack components separately and assemble just before eating to prevent sogginess.
- The salt-and-rest technique for tomatoes is optional but highly recommended—it makes a noticeable difference in preventing soggy bread.
- English cucumbers don’t need peeling, but regular cucumbers should be peeled if the skin is tough or waxy.
- For traditional British-style tea sandwiches, remove crusts and cut into small rectangles or triangles.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Diet: Vegetarian
Nutrition
- Serving Size: 1 sandwich
- Calories: 285
- Sugar: 6g
- Sodium: 465mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 8mg