Classic Tomato Sandwiches
Makes 5
  • 2 pasteurized egg yolks
  • 2 teaspoons Dijon mustard
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon kosher salt, plus more for sprinkling
  • 1 cup grapeseed oil or other neutral oil
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 10 thick slices white bread
  • 3 beefsteak tomatoes, sliced ΒΌ inch thick
  • Cracked black pepper, for sprinkling
  1. In a medium bowl, beat egg yolks, Dijon, vinegar, and 1 teaspoon salt with a mixer at medium-low speed. With mixer running, add oil in a slow, steady stream, and beat until mixture is thickened and well combined, 1 to 2 minutes. Stir in parsley and dill. Transfer mayonnaise to an airtight container and refrigerate until ready to use or for up to 3 days.
  2. Spread about 1 tablespoon mayonnaise on one side of each bread slice. Place 2 tomato slices on each of 5 bread slices. Sprinkle tomato with salt and pepper. Top with remaining bread slices, mayonnaise side down.
Recipe by Taste of the South at