Homegrown Tomato Sandwich Recipe

| July 26, 2020 | 0 Comments

Tomato Sandwich

Follow our easy, step-by-step, photo illustrated instructions to learn how to make a Tomato Sandwich the Southern way. We’re using tomatoes straight from our “garden.” Printable recipe included.


Tomato Sandwich, enjoy!
Nothing beats a homegrown tomato turned into a sandwich. You can eat them for breakfast, lunch, dinner, or any time of the day – or night. Duke’s Mayonnaise just makes them so much better.


Tomato Sandwich, slider.

I did this recipe for fun for the subscribers to my free, weekly Newsletter. I mean, do you really need a recipe to make a tomato sandwich? We’re just born with this information here in the South. It’s a family tradition. Still, if you search Google for Tomato Sandwich, you’ll come up with over 463 MILLION results and recipes for it. Who knew?

In my growing up years, Mama and Daddy always had a garden. We grew lots of tomatoes each year, among lots of other things. We sold some of them in Daddy’s roadside produce stand, and Mama would sit up late into the night preparing and canning tomatoes so we could enjoy them throughout some long hard and cold winter months.

Most of the family enjoyed a good tomato sandwich. Not me though. Not back then. I liked the taste, but there was something about chewing a tomato that sort of bothered me.

Back then, I’d make a tomato sandwich with several slices of fresh tomatoes. I’d add some salt and pepper, then a good nice layer of Duke’s Mayonnaise. We always used Duke’s. It’s another tradition here in the South.

Once the sandwich was complete, I’d press it down hard. Then, I’d just let it sit for about 10 minutes. After the time had passed, I’d take out the slices of tomato, put the two slices of bread back together, and I’d enjoy my tomato JUICE sandwich. It was much better to me that way and that’s how I ate them for many years.

Somewhere along the line, I started eating them WITH the tomatoes, and I haven’t looked back. Smile.

I really hated being called to work in the garden in my childhood. We would chop weeds out from the plants for hours it seemed. Or, I’d tote a basket while Mama or Daddy gathered whatever they were getting out of the garden at the time. I really should have been more thankful, but I have to admit that I just didn’t realize all the effort it took for them at the time.

Fast forward a good number of years. I started posting recipes online and I got to thinking about how neat it would be to have a small garden of my own. I just didn’t have a place where I could do it.

This year, I had an old flower pot sitting out on the back balcony. I’d killed the flower that had been in it because I just do not have any type of green thumb at all. But, I wanted to try something. Tomato it was.

I have a very nice lady that comes in to help me clean once a week here in my old and practically disabled days now. So, when I mentioned my desire to plant a tomato in that flower pot, she made it happen. She brought me a plant, a wire cage, and some potting soil to set the plant out in.

There was a packet of Dill seeds on my desk for some reason. We found them in a box of stuff I was clearing out and I had saved them. They were several years old and I don’t even remember where they came from. She sowed the entire packet in the smaller pot she had brought the tomato plant in.

Since it’s hard for me to get around these days, and since I have to use a walker, it’s been a challenge to keep the plants watered, but I’ve managed to keep up with it thus far.

A couple of weeks after she set out the plant, a small tomato appeared right in the middle of it all. My first, homegrown tomato. I’ll share the rest of it with you down below.

Ready to  give our tomato sandwich a try? Alright then, let’s get in the kitchen, and… Let’s Get Cooking!


Tomato Sandwich, ingredients.
Homegrown Tomato Sandwich – You’ll need these ingredients.

No artisan type bread here, you just HAVE to have white loaf bread. And, you also HAVE to have Duke’s Mayonnaise. But, to give you some wiggle room, the black pepper is optional, maybe even the salt. Smile.


Tomato Sandwich, my tomato.
That’s my very first homegrown tomato on the right. I placed a quarter on the table for size comparison. As you can see, it didn’t get very big before it turned bright red and ready to be picked.

The larger tomato on the left is a hothouse tomato purchased from a local grocery store. It’s pretty much the average size you would expect to use to make a sandwich. Mine just got excited and a bit eager I guess.


Tomato Sandwich, the farm.
This is my farm. I have one tomato plant, and for reasons pretty much unknown, I have a pot of the herb Dill also growing.

I shared a photo on June 04, 2020, of my new tomato plant. At the time it was planted in the large white pot, the plant just did reach the top of the railing on my back balcony. The Dill was planted from a packet of seeds that I had come across but have no memory of purchasing them to begin with.

The photo above was taken on July 06, 2020. The tomato plant had grown almost a foot taller, and the Dill seeds had sprouted well and were about 6 inches high.


Tomato Sandwich, the tomato.
This is my very first tomato, grown in the container here on “The Farm.”

About two weeks after it was planted, a green tomato appeared on the plant. It was smaller than a gumball when it was first spotted, but it did grow to be a bit larger than a golf ball. But, not by very much.

I kept thinking it would grow larger, but instead, it decided to start turning red. Before long, it was bright red, so I finally decided to pick it.

I had to thank the plant for providing the tomato. It just seemed like the right thing to do at the time. There were several other small tomatoes beginning to grow on the plant, but this one was as big as it was going to get and had turned red. I picked it on July 20, 2020.

The variety is known as Better Boy. They really should be bigger, but I suspect it’s not getting enough sunlight each day to help it grow. It gets about 4 hours in the morning and is in the shade the rest of the day.


Tomato Sandwich, tomato.
It wasn’t very big at all, but I knew I had to make a tomato sandwich with it. Follow along.


Tomato Sandwich, slice the tomato.
I had to slice it fairly thin in order to get four slices out of it. That would be enough to cover the slice of bread. Most tomatoes grow large enough that only one or two slices are needed for a good sandwich. But, I was eager to taste my first homegrown tomato.

Slice the tomato as desired and place it on a slice of white loaf bread.


Tomato Sandwich, add some black pepper.
I like to add a bit of black pepper.


Tomato Sandwich, add salt.
And of course, a bit of salt just helps bring out more of the flavor.


Tomato Sandwich, add the mayo.
Now, spread on a good layer of our favorite Duke’s Mayonnaise. It wouldn’t be a true homegrown Southern tomato sandwich without being slathered in a good layer of Duke’s Mayonnaise.

I know some folks like to spread the mayonnaise on the slice of bread first, then maybe even put another coating of mayonnaise on the top slice. Not me. I like to use a butter knife and spread the mayonnaise right on top of the sliced tomatoes. This allows you to end up with some thick dollops of mayonnaise that just adds a burst of flavor when you bite into it while enjoying your sandwich. You really must try it this way at least once in your life. Smile.


Tomato Sandwich, add the top slice of bread.
Place the second slice of bread on top of the slices of tomato and mayonnaise.

What I really forgot here was to show you how to use your hand to press the two slices of bread together. You have to pretty much flatten out your sandwich, pressing it together tightly, so it holds together better while you’re eating it.

Once the juice from that tomato starts dripping out the bottom of the sandwich, and starts running down your chin, the slices of bread will slip around a bit. Get a good grip on it before you bite into it.


Tomato Sandwich, enjoy.

This really was an awesome experience. The little tomato had great flavor. And, topped with the Duke’s Mayonnaise, black pepper, and the salt, it was almost P-E-R-F-E-C-T-I-O-N.

The only thing that could have made it better would for it to have been large enough to have made another sandwich.

I don’t know if I was just being thankful for the little tomato, or what, but it brought a big smile to an old Southern boy’s face while I enjoyed the whole thing.

I’ve probably enjoyed more tomato sandwiches this year than all the years put together in my life up to this point. There seems to just be something about watching them grow that makes me want more of them.

As I wrote in one of my Newsletters, one of the limbs of the plant fell over the wire cage. It appeared to have broken, but it managed to hang in there and continue to grow. It had three small tomatoes on it when it fell, but they are still growing and hopefully I’ll get to enjoy another sandwich from it before too long.

As of today, Sunday, July 26, 2020, that one little plant in the container on the balcony, has SEVEN small tomatoes on it. They range in size from gumballs to golf balls. I also have two more yellow blooms that will soon turn into tomatoes as well.

It’s been awesome to watch it grow. I have to water it each day, sometimes giving it a gallon of water, but I’m truly thankful for what it’s providing me. God is good.



Homegrown Tomato Sandwich Recipe

  • Author: Steve Gordon
  • Prep Time: 5 minutes
  • Cook Time: 00
  • Total Time: 5 minutes
  • Yield: 1 sandwich 1x
  • Category: Sandwich
  • Method: Counter top
  • Cuisine: American, Southern


Tomato sandwiches are a true Southern favorite. They are even better when you grow the tomato itself. This was my first tomato, grown in a container. And of course, you really must use Duke’s brand of mayonnaise.



1 ripe Tomato, sliced.
2 slices of white loaf bread.
Dukes’ Mayonnaise to taste.
Salt and Pepper to taste.


Rinse the tomato under cold running water. Pat dry with a paper towel.
Slice the tomato as desired to fit the slice of bread.
Cover one slice of the bread with tomato slices.
Add black pepper.
Add salt.
Coat generously with Duke’s Mayonnaise.
Add the top slice of bread.
Press the sandwich together firmly with the palm of your hand.
Grab a paper towel to catch the drips that will be running down your chin.


Don’t stop with just one, enjoy two. I’m not going to tell.

Keywords: tomato, tomatoes, homegrown, sandwich, duke's mayonnaise, salt, black pepper, white loaf bread, easy, container grown tomato


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Category: Sandwiches

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Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

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