I Make the Best Tomato Sandwiches—You’ll Never Guess My Secret Ingredient

As a native Alabamian, I know my way around the classic tomato sandwich. This basic formula is considered ideal by most Southerners: two to four fresh summer tomato slices, sprinkled generously with salt and black pepper, smushed between two mayonnaise-slathered pieces of white bread.

While I do love all these ingredients individually, I’ve never been 100 percent sold on the texture of them together. Combined, they’re a little…floppy. There’s nothing there to add any structure, leaving the sandwich maker with a deliciously limp lunch. 

While there’s nothing wrong with a squishy sandwich, I need a little crunch. 

My 1-Ingredient Upgrade

I’ve historically relied on crispy oven-baked bacon to lend texture to my tomato sandwiches. But, to be perfectly frank, the tomato sandwich is an inherently lazy meal and I rarely have freshly cooked bacon on hand. The unexpected addition will likely horrify tomato sandwich purists, including multiple members of my family, but hear me out: potato chips. 

A handful of crunchy chips perfectly balances out the mush while lending welcome saltiness. What’s not to love? 

The Best Chips for Tomato Sandwiches

A thick-cut, kettle-cooked potato chip is ideal. You need something substantial to stand up to the juicy tomatoes and rich mayonnaise. Thin-fried, flaky chips will disintegrate when confronted with too much moisture. 

My chip of choice, for this and all purposes, is Cape Cod’s Sea Salt & Cracked Pepper. The flavor (briny sea salt with a warm blend of black and white peppercorns) perfectly complements juicy tomatoes and tangy, creamy mayonnaise. 

More Tomato Sandwich Upgrades

• Bacon: The aforementioned bacon is always a welcome addition to tomato sandwiches. I always opt for the oven when it comes to cooking bacon, as it’s mess-free and 
• Herbs: Finely chopped fresh herbs, such as basil or dill, take basic mayo up a notch. Of course, the mayonnaise brand makes all the difference—and nothing besides Duke’s will do (I will not take questions or criticisms). 
• Cheese: Not just any cheese, though. A fresh Southern tomato sandwich calls for pimento cheese. Homemade is always best—but store-bought will do. 
• Balsamic: If you’re feeling fancy, drizzle your tomato slices with balsamic vinegar or balsamic dressing.