Tomato-wich
No bread needed — thick slices of heirloom tomato become the bun for a stacked Italian-seasoned deli sandwich with cheese, lettuce, and a swipe of Dijon. Use whatever tomatoes, cheese, and deli meat you have on hand. This is the kind of lunch that takes five minutes and makes you wonder why you ever needed bread in the first place.
- 1 medium heirloom tomato (any large tomato works)
- 3–4 slices deli chicken, turkey, or ham
- 1–2 slices low-fat cheese of choice
- 2–3 leaves lettuce or a handful of shredded lettuce
- 1 tsp Dijon mustard (or Greek yogurt spread)
- ¼ tsp Italian seasoning
- ¼ tsp dried basil
- ¼ tsp garlic powder
- — salt & black pepper, to taste
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1
Slice the tomato
Wash and pat the tomato dry. Slice into thick rounds — aim for at least ½ inch thick. Thicker slices hold up better as a base and don't collapse under the weight of the filling. You need two good slices for the top and bottom buns.
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2
Season the tomatoes
Lay both tomato slices on a plate. Sprinkle Italian seasoning, dried basil, garlic powder, salt, and pepper evenly over both slices. Spread a thin layer of Dijon mustard or Greek yogurt on one or both slices — this is what binds the layers together and keeps everything from sliding around.
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3
Stack & serve
Layer the deli meat, cheese, and lettuce on one tomato slice. Top with the second tomato slice and press gently. Use a toothpick through the center to hold it together if needed. Eat immediately — tomato-wiches are best served fresh before the tomato releases too much moisture.
- Thick slices are everything: The original recipe notes this and it's absolutely right — thin tomato slices collapse and make a mess. Cut at least ½ inch thick and the tomato holds its shape as a proper sandwich base.
- Use what you have: Any large tomato works — beefsteak, heirloom, or even a few stacked Roma slices. Any deli meat, any low-fat cheese. This recipe is really just a method, not a strict formula.
- Eat it immediately: Tomatoes release moisture once cut and salted — assemble and eat right away for the best texture. It's not a make-ahead situation.
- Dijon or Greek yogurt spread: A thin swipe of Dijon mustard adds a sharp, tangy bite that works beautifully with Italian seasoning and deli meat. Greek yogurt with a pinch of garlic powder is a milder, creamier alternative that holds the layers together just as well.
- Add avocado: A few thin slices of avocado layered inside make this feel like a much more substantial lunch — the creaminess against the juicy tomato and seasoned deli meat is excellent.