Tomato Sandwiches with Charred Eggplant Salad
By Andrew Zimmern
This is the sandwich I wait all year to make.
When tomatoes are this good, just don’t screw them up. Slice them cleanly with a sharp Shun knife… there are few things more satisfying than cutting a perfectly ripe tomato with the new Shiranami line. Season them properly and let them be the star.
I grill thick slices of milk bread, add Duke’s mayo and a smoky, lemony grilled eggplant salad, then pile on peak-season tomatoes. Simple ingredients mean every detail matters.
My Ultimate Tomato Sandwich
Ingredients
Charred Eggplant Salad
- 1 large globe eggplant
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely grated on a Microplane
- Finely grated zest and juice of 1 lemon
Sandwiches
- 8 thick slices milk bread
- Duke’s mayonnaise
- 2 to 3 large heirloom tomatoes
- Kosher salt
Instructions
Prepare a grill for direct cooking over medium-high heat.
Cut the eggplant crosswise into 1/2-inch-thick slices. Brush both sides generously with the olive oil and season with salt and pepper.
Grill the eggplant for 4 to 5 minutes per side, until deeply charred and completely tender. Transfer to a cutting board and let cool slightly.
Chop the grilled eggplant into small pieces, then transfer it to a bowl. Add the grated garlic, lemon zest and lemon juice. Stir well and season to taste with additional salt and pepper. Set aside.
Toast the milk bread on the grill for about 1 minute per side, until golden but still tender in the center.
Using a sharp knife, cut the heirloom tomatoes into thin, even slices.
Spread one side of each piece of grilled bread generously with Duke’s mayonnaise. Divide the eggplant salad among four slices of bread, then layer the tomatoes over the top. Season the tomatoes generously with salt.
Close the sandwiches with the remaining slices of bread. Cut in half and serve immediately.
