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Closeup view of a double decker tomato sandwich with layers of tomato, cucumber, pesto spread and broccoli sprouts
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Easy Tomato Sandwich

6 ingredients and 10 minutes are all you need to make this BEST damn tomato sandwich for lunch!
Course Lunch
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 402kcal
Author Healing Tomato
Cost 15

Equipment

  • food processor or blender
  • Bread Knife

Ingredients

  • 3 slices bread cut diagonally
  • 1/2 cup basil pesto homemade or store bought
  • 1 Tbsp cream cheese vegan or regular cream cheese
  • 2 Roma tomatoes
  • 1/2 cucumber
  • 1 cup broccoli sprouts or use the amount you want

Instructions

Before assembling the sandwich

  • In a food processor, add the basil pesto
  • Add cream cheese to the food processor
  • Blend until it's a smooth consistency and set it aside
  • Peel the cucumber
  • Chop tomatoes (lengthwise) and cucumber (slices)
  • Cut the bread into half (diagnally, please!)

Time to assemble the best damn tomato sandwich!

  • Take 1st bread slice and spread the pesto mixture on it.
  • Add 2-3 tomato slices on top
  • Add 2-3 cucumber slices
  • Spread the pesto mixture on a 2nd slice of bread
  • Top 2nd slice of bread (pesto side down) on the cucumber
  • Spread the pesto mixture on top of that 2nd slice of bread
  • Top with 2-3 tomatoes and 2-3 cucumbers
  • Add broccoli sprouts on top of the cucumber
  • Spread the pesto mixture on a 3rd slice of bread
  • Close the sandwich with the 3rd slice and you are done!

Repeat the steps for a second sandwich. This recipe will make 2 sandwiches.

    Video

    Notes

    • Nutritional information is approximate
    • Don't make this sandwich in advance. It will get soggy.
    • You can use vegan cream cheese instead of regular cream cheese for a vegan-friendly version
    • Use Roma tomatoes and slice them lengthwise. They are easier to pile on the sandwich
    • Make it a double-decker sandwich because it's more fun to eat it that way.
    • I used whole wheat bread because it's a little better than the white bread. It's also a little more denser so it doesn't get soggy too quickly.
    • I like to take the ingredients to work and assemble them at lunch time. This way, I can have the perfect tomato sandwich at lunch and not a soggy mess of a sandwich.
    • If you have time, marinate the tomatoes in olive oil for a few minutes. Or, use these pickled tomatoes instead.

    Nutrition

    Calories: 402kcal