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任何有花園或靠近農夫市集的人都會告訴你，成熟的番茄是夏天最棒的部分之一。多汁、明亮、甜美宜人，風味新鮮且純粹，單吃已經美味無比，沒有比把它們做成番茄三明治更好的吃法。它以簡單為本，一份好番茄三明治往往只需要番茄的鮮亮成熟、美乃滋的奶油感，以及柔軟、帶奶油感的麵包。這是一個經典的公式，能凸顯這個樸實水果的多汁美味，但當然，這也是一個擁有無盡可能性、可以在其基礎上不斷發展的菜譜。
這道終極番茄三明治食譜將那個簡單、無花俏的番茄三明治提升為一款工藝感十足的午餐享受。酸香的風乾番茄艾歐利、綿密的布拉塔，以及厚切的牛番茄，被酥脆又烤過的恰巴塔麵包緊緊相扣，並點綴新鮮羅勒。這道結合番茄三明治與卡布雷塞（Caprese）的層疊，將番茄的用量發揮到最大，同時以豐富、濃郁的奶香成分達到平衡。簡單卻奢華，這款三明治或許會成為你夏末番茄收成的全新寵兒。”
Gather the ingredients to make an ultimate tomato sandwich
You don’t need to know everything about aioli to understand that it’s basically an upscale version of mayonnaise, and you can shortcut a homemade version by using mayo in the place of eggs and oil. So, with that in mind, you’ll need mayonnaise, sun-dried tomatoes packed in oil (you’ll need that oil, too), garlic, lemon, salt, pepper, and a pinch of red pepper flakes to make the sun-dried tomato aioli. The rest of the sandwich then only requires a few ingredients: large, ripe tomatoes, burrata cheese, basil, and ciabatta, which can be swapped for French bread or baguette.
Step 1: Make the aioli
Make the aioli: Add the mayonnaise, sun-dried tomatoes, sun-dried tomato oil, garlic, lemon juice, salt, pepper, and red pepper flakes to a food processor.
Step 2: Pulse aioli until smooth
Pulse until mostly smooth and combined. Set aside.
Step 3: Salt the tomatoes
To begin the sandwich, arrange the tomato slices on a paper-towel lined sheet tray and sprinkle with salt. Let sit for 5 to 10 minutes, as you prepare the other elements.
Step 4: Heat up a large skillet
Heat a skillet that’s large enough to fit your sandwich rolls over medium heat.
Step 5: Spread plain mayonnaise on bread
Spread mayonnaise across the inside of each half of bread.
Step 6: Toast the bread
Toast the bread slices face-down until golden and brown, about 2 to 3 minutes.
Step 7: Spread burrata out onto bread
To build the sandwiches, evenly distribute the burrata across both bottom pieces of bread. The cheese should melt slightly on the warm bread.
Step 8: Dry and distribute the tomatoes, then top with basil
Blot the tomato slices dry and distribute them over the burrata, then top with basil.
Step 9: Finish the ultimate tomato sandwich with aioli before serving
Spread the aioli across the top pieces of bread, then cap off each sandwich and serve.
What to serve with this ultimate tomato sandwich
Ultimate Tomato Sandwich Recipe
Don’t settle for a plain old tomato sandwich when you could have this ultimate one, which comes packed with juicy tomatoes, sun-dried tomato aioli, and burrata.
- For the sun-dried tomato aioli
- ½ cup mayonnaise
- ¼ cup oil-packed sun-dried tomatoes, drained
- 1 teaspoon sun-dried tomato oil (from the jar)
- 1 small garlic clove
- 1 teaspoon lemon juice
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
- For the sandwich
- 4 beefsteak tomatoes, sliced into ¼-inch thick rounds
- 1 teaspoon salt
- 2 large ciabatta sandwich rolls, split
- 2 tablespoons mayonnaise, for toasting
- 8 ounces burrata cheese
- ½ cup fresh basil leaves
- Make the aioli: Add the mayonnaise, sun-dried tomatoes, sun-dried tomato oil, garlic, lemon juice, salt, pepper, and red pepper flakes to a food processor.
- Pulse until mostly smooth and combined. Set aside.
- To begin the sandwich, arrange the tomato slices on a paper-towel lined sheet tray and sprinkle with salt. Let sit for 5 to 10 minutes, as you prepare the other elements.
- Heat a skillet that’s large enough to fit your sandwich rolls over medium heat.
- Spread mayonnaise across the inside of each half of bread.
- Toast the bread slices face-down until golden and brown, about 2 to 3 minutes.
- To build the sandwiches, evenly distribute the burrata across both bottom pieces of bread. The cheese should melt slightly on the warm bread.
- Blot the tomato slices dry and distribute them over the burrata, then top with basil.
- Spread the aioli across the top pieces of bread, then cap off each sandwich and serve.
| Calories per Serving | 611 |
| Total Fat | 50.3 g |
| Saturated Fat | 15.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 70.2 mg |
| Total Carbohydrates | 23.8 g |
| Dietary Fiber | 2.6 g |
| Total Sugars | 4.1 g |
| Sodium | 758.3 mg |
| Protein | 17.4 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Why do I have to salt the tomato slices before adding them to the sandwich?
鹽不僅能提升商店番茄的風味；它還會把番茄中的水分抽出，防止吐司與三明治變得過於濕潤。用鹽讓水分透出番茄的過程，在科學術語上稱為滲透作用，會把水分帶到表面，之後就可以用紙巾擦拭乾淨。在已經堆疊著大量水分的三明治中，先給番茄鹽味非常重要，這樣可以避免麵包變得濕軟。 當然番茄不會完全變乾——你仍會得到多汁的番茄，只是果汁不會立刻滲透到麵包裡。
除了去除水分，鹽還能提升番茄的風味，特別是對於可能較平淡的商店番茄。番茄在各種調味中都能受益，因此在這一步你也可以加入牛至、乾燥羅勒或乾燥Parsley等香料，於擦乾番茄後立即加入調味。讓番茄靜置十分鐘、再擦乾、加調味，就準備好上桌。
What’s the best way to add burrata to a sandwich?
布拉塔就像是新鮮莫札里拉的奶香版、鹹香更濃郁的工藝奶酪，通常以水中包裝成球狀（或奶油狀）出現。因為它是球狀，需要被打開後用勺子舀在三明治上，而不是像切片那樣放在麵包上融化。布拉塔本身就很柔滑，不必刻意融化到麵包上，但放入三明治時，操作上需要比單純把球放在麵包上更考究一些。最佳做法是把包裝完全瀝乾（避免過多水分），用雙手把球打破，將裡面的奶油狀部分均勻地摊在麵包上。
你仍然可以吃到布拉塔外層的凝乳，在三明治裡幾乎不會察覺它的存在。我喜歡把撕成條狀的外層凝乳放在已經抹好布拉塔的麵包上，讓口感更加豐富且層次分佈均勻。搭配烤過的麵包時，布拉塔會微微回暖，讓冷奶酪的寒意稍稍緩解但不會完全融化。若你買不到布拉塔，莫扎里拉也很適合。只要選用新鮮的莫扎里拉片，而不是碎屑狀，效果最佳。
