My grandfather swore by this 3 ingredient lunch during the hot summer months. It is incredibly juicy and hits the spot every single time.

This 3-ingredient tomato sandwich is the kind of simple, comforting lunch my own Midwestern grandparents would have eaten on sticky hot summer days when you don’t want to turn on the stove. It’s nothing fancy—just soft white bread, ripe, juicy tomatoes, and a generous swipe of mayonnaise—but when the tomatoes are at their peak, it tastes like pure summer. This is the kind of recipe you pull together in minutes when the kids are hungry, the house is warm, and you want something that really hits the spot without a lot of fuss.

Serve this tomato sandwich on a plain paper plate, just like an easy backyard or porch lunch. It pairs nicely with a handful of potato chips, baby carrots, or some cold cucumber slices. A tall glass of iced tea or lemonade makes it feel extra refreshing on hot days. If you’re feeding a family, set out a big bowl of cut-up fruit or a simple green salad so everyone can grab what they like alongside their sandwich.

Servings: 1

2 slices soft white sandwich bread

Lay the 2 slices of soft white bread on a clean plate or cutting board.

Spread mayonnaise generously over one side of each slice of bread, making sure to go all the way to the edges so every bite is creamy.

Layer the thick slices of ripe tomato on top of one slice of the mayo-covered bread, slightly overlapping them so the bread is fully covered.

If the tomatoes are extra juicy, let them sit on the bread for about 30 seconds so some of the juices soak in—this is what makes the sandwich so satisfying.

Place the second slice of bread on top, mayo side down, and gently press the sandwich together so the tomatoes settle into the bread.

Transfer the sandwich to a plain paper plate. Cut in half if you like, and eat right away while the bread is still soft and the tomatoes are extra juicy.

For picky eaters, you can lightly toast the bread so it’s a bit sturdier and less squishy, or use slightly thinner tomato slices so the sandwich is easier to hold. If someone in the family isn’t a big fan of mayonnaise, start with a thinner layer and let them dip the edge of the sandwich into extra mayo on the side to control the flavor. You can also use a light or olive oil–based mayonnaise if you prefer. To make this feel more like a hearty meal, serve with sliced cheese on the side rather than inside the sandwich so you still keep the 3-ingredient tradition. Food safety tip: always wash your tomatoes well under cool running water and dry them before slicing. Use a clean cutting board and knife, and don’t leave the sandwich sitting out in the heat for more than about 1–2 hours, especially if it’s very warm, because of the mayonnaise. If you’re packing this for later, keep the tomato slices and bread separate in containers and assemble just before eating so the bread doesn’t get overly soggy.