Ingredients:

  • 2 slices (60g) thick-cut white bread
  • 2 tbsp (30g) full-fat mayonnaise
  • 1 tsp (5g) unsalted butter, softened
  • 1 large (200g) heirloom tomato, sliced 1/4 inch thick
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 tsp (1g) freshly cracked black pepper
  • 4-6 leaves (2g) fresh basil, torn

Instructions:

  1. Slice the tomato into thick rounds, lay them on a paper towel, and sprinkle evenly with flaky sea salt and black pepper. Let sit for 5 minutes, then gently pat the tops dry.
  2. Toast the bread until pale mahogany-colored gold. If using a skillet, melt the butter and sear each side for 2 minutes until the edges are crisp.
  3. Spread a generous, edge-to-edge layer of mayonnaise on both slices of toasted bread.
  4. Layer the salted tomato slices atop one piece of bread, tucking the torn basil leaves between the tomato layers. Close the sandwich and press down lightly.