GA Tomato Sandwiches

Makes 4


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


  1. 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.
  2. Once golden on oiled side, spread the herb mayonnaise evenly on the untoasted sides of the bread.
  3. Layer the tomato slices over 4 pieces of the bread and generously season with the sea salt and fresh ground pepper.
  4. Drizzle each with the remaining evoo and top each with the remaining toast.