4 heirloom medium to large tomatoes (sliced)
8 slices southern sandwich bread
8T. +2T. extra virgin Olive oil
8T. Duke’s mayonnaise
2T. course sea salt
1/4c. coarsely chopped picked herbs (basil, tarragon, chives, Italian parsley)
‐black pepper to taste
- Mix the chopped herbs and the mayonnaise together and set aside. Brush one side of each piece of brioche with 1 T. evoo and season lightly with salt and fresh cracked pepper. Toast the bread (oiled side only) in a pan over medium heat. I like the crispy/soft thing going on with the bread.
- Once golden on oiled side, spread the herb mayonnaise evenly on the untoasted sides of the bread.
- Layer the tomato slices over 4 pieces of the bread and generously season with the sea salt and fresh ground pepper.
- Drizzle each with the remaining evoo and top each with the remaining toast.