Tomatoes from the garden & grilled or fried halloumi on Floriole sourdough toast. Spicy mustard or mayo make it basically the greatest lunch ever.

The key to a perfect tomato sandwich is fresh, ripe tomatoes. When I was a
child, my dad and I would pick tomatos straight from the garden and layer
them with onions & aioli between homemade wheat bread. I make this sandwich
with my kids, and we serve it at the restaurant every summer.

Local bacon, lots of local tomatoes and greens, mayo, on a housemade brioche bun,

I start with ciabata- the one half baguette from cooking fools is awesome
for this, then sliced tomatoes, kosher salt, fresh cracked pepper, ripe
brie, camembert, or any double cream cheese, fresh basil- i am growing 3
different kinds this year in my yard, and that's it. olive salad on the
side.

I do mine with crusty bread, tomatoes, salt, basil, fresh mozz, olive oil, and this amazing balsamic vinegar that a friend brought back from Italy for me. I will cry when that bottle is empty.

I'm in most senses a simpleton, and prefer my food in such a manor as well. I always opt for a blt, made with ingredients I can find at our local market, ie Prairie Farms heirloom tomatoes, Blue Moon Farms mixed greens, Triple S Farms black pepper bacon, mayonnaise made with Triple S Farms eggs, and bread made by these total bad asses at Pekara Bakery. Not many ingredients, but when all of them are top notch, fuck my life, it can be the tastiest thing ever.

Truth be told, I'm not big on tomato sandwiches. If I'm eating tomatoes at home, chances are I'm slicing heirlooms (Sudduth's Strain Brandywine and Mortgage lifters my favorites) and dressing them with a splash of good red wine vinegar, olive oil, a turn or two on the pepper mill, Maldon salt, and a sprinkling of herbs including tarragon and chives most essentially. Maybe a little hard sheep's milk cheese. I'll also just slice them and eat them as is. Were I to make a tomato sandwich, it would involve a soft white bread, good homemade mayonnaise (or Duke's in a pinch,) and a little black pepper. No Need to get fancy. My favorite sandwich which uses tomato is of course a BLT and I'll take my home made Big Jones bacon, cut thick and pan-fried so it's crisp around the edges but still creamy and chewy in the center, toasted whole grain bread, thick slices of tomato, and home-grown leaf lettuce with lots of good mayonnaise.

sadly i must say its all about salt and mayo for me....

I would say my perfect tomato sandwich would hav to be a few slices of toasted sourdough rubbed with fresh garlic cloves. On top of the bread would be thick slice of tomatoes, white anchovies, crispy romaine and a bacon fat aioli. The flavor combo is that of a blt but with the added meatiness and sharpness of white anchovies. Fish and tomatoes is a great combo so why not on a sandwich.

Perfect tomato sandwich is olive oil toasted Bennison's ciabbatta, garlic
aoili, thick sliced heirlooms and lots of basil and chives, eaten open face
until your mouth hurts from the acid in the tomatoes. You gotta let the
sandwich sit for 10-15 minutes so that the juices from the tomato fall into
the bread.

The perfect tomato sandwich depends entirely on the bread. If the bread is too soft it absorbs the juice and becomes gummy. Too crisp and the delicate tomato texture gets lost. If I am making a BLT or any kind of closed sandwich (2 pcs of bread) I really like Pepperage Farm Toaster White. Really? Yes, really. It is firm enough to withstand the juices but thin enough to let the tomato shine. Open-face sandwiches in our house start with a 1/2" thick piece of toasted or grilled ciabatta or similar open-textured bread. Those are meant to be knife and fork sandwiches-not to be eaten out of hand. Now, don't get me started on the mayo details...