Ingredients:

  • 120g plain Greek yogurt (low-fat)
  • 30g light mayonnaise
  • 40g sun-dried tomatoes, drained and patted dry
  • 5ml fresh lemon juice
  • 1.5g garlic powder
  • 0.5g sea salt
  • 300g heirloom or beefsteak tomatoes
  • 120g sprouted grain or whole-grain bread
  • 1.5g coarse sea salt
  • 1g freshly cracked black pepper
  • 2g fresh basil

Instructions:

  1. Combine the Greek yogurt, light mayonnaise, drained sun-dried tomatoes, lemon juice, and garlic powder in a food processor. Pulse until the mixture is a uniform, velvety pale orange consistency. Taste for salt and adjust if needed.
  2. Slice the tomatoes into thick, 1/2-inch rounds. Lay them on a paper towel and lightly sprinkle both sides with coarse sea salt and black pepper. Let them sit for 2 minutes to draw out excess surface moisture.
  3. Lay out four slices of bread. Spread a generous, even layer of the sun-dried tomato mayo across the entire surface of each slice, reaching all the way to the crusts.
  4. Place 2-3 tomato slices on two of the bread pieces, layering them slightly overlapping. Top with fresh basil leaves, then close the sandwiches and slice diagonally.