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–+ servings

Heirloom Tomato Sandwich with Tonnato

This heirloom tomato sandwich with dilly tonnato is perfect for summertime. It's salty, refreshing, filling and an easy celebration of tomatoes when they are at their peak. I use my homemade sourdough for this recipe, but really any sandwich bread will work. Just make sure your tomatoes are bought in peak summertime (July and August are ideal), and you'll be ready to go.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches

Equipment

Ingredients

  • 1/2 cup raw cashews
  • 1 cup boiling water
  • 1 (5-ounce) can of tuna, packed in oil
  • 6 flat fillet anchovies, packed in oil
  • 1 garlic clove
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon freshly squeezed lemon juice, about 1/2 lemon
  • 1/3 cup fresh dill
  • Freshly ground black pepper
  • Diamond Crystal kosher salt
  • 1 large heirloom tomato
  • 1-2 teaspoons flaky salt , such as Maldon
  • 4 slices sandwich bread of choice

Instructions 

  1. In a small heat-proof bowl, add the cashews and boiling water, ensuring there’s enough to fully cover them. Let the cashews sit for 10 minutes.
  2. Add the tuna (oil and all), anchovy fillets, garlic, red pepper flakes, lemon juice, dill and a few cracks of black pepper to a blender. Drain the cashews and add them to the blender with 1/3 cup of cold water. Blend everything together for 2-3 minutes or until it’s very smooth, but somewhat thick, like mayonaise. Taste and season with salt and peppe, but it shouldn't need much.
  3. Thinly slice the heirloom tomato into big, round pieces. Season the tomato with the flaky salt.
  4. Toast the bread, or if it's extra fresh, leave it untoasted, it's up to you. Spread a thick layer of tonnato on one slice, and layer the tomatoes on the other. Eat as soon as you can, that's when it's the best.