Chili Crisp Tomato Sandwich
A summer tomato sandwich is one of August’s best inventions. Bread, tomato and mayo—simplicity at its best. The addition of chili crisp to a classic tomato sandwich gives it a delicate boost of heat and spice that makes everything shine. Here, I’ve only used the crispy solids from the chili crisp, which still bring some spice (though not as much as the oil left behind—do save it and use it for something else). If it’s easier, use a tea strainer to strain the solids before giving them a quick blot with paper towel. I’ve also salted the tomatoes and let them sit for 10-15 minutes—drawing out their moisture makes for a more tomato flavor and a less soggy sandwich.
Makes 2 sandwiches
INGREDIENTS
2 large ripe heirloom tomatoes, sliced crosswise into thick slices
2 tablespoons chili crisp, solids only
½ cup Kewpie mayonnaise
4 thick slices of white sandwich bread, such as milk bread, pullman or brioche
Kosher salt and freshly ground black pepper
METHOD
Lay the tomato slices on a paper towel-lined plate and sprinkle lightly with kosher salt—let sit 10-15 minutes, then gently blot the tops with paper towel.
Spread solids of the chili crisp onto a plate and pat with paper towel to absorb a bit of the oil. Add to a small bowl and mix with about ¼ cup of kewpie. Season with pepper.
Lightly toast the bread.
Spread kewpie mixture generously onto each slice, then top with tomato slices and the final slice of bread. Slice and serve immediately.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter