Southern Tomato Sandwich with Homemade Mayo and Pork Rinds

Prep: 20 minCook: 8 min4 servingsmediumSouthern
Southern Tomato Sandwich with Homemade Mayo and Pork Rinds

A Southern summer classic featuring ripe tomatoes marinated in herbs and vinegar, layered between buttery toasted bread with tangy homemade mayonnaise and a surprising crunch from crushed BBQ pork rinds. The tomatoes are seasoned with fresh basil, chives, shallot, and garlic for maximum flavor, while the bread is generously buttered and golden-toasted. Perfect for showcasing peak-season tomatoes, this version adds creamy pickle juice mayo and crispy pork rinds for extra Southern flair.

Nut-Free

Ingredients

4 servings
  • 3 large tomatoes, sliced
  • 4 medium tomatoes, sliced(optional)
  • 2 tablespoons malt vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon shallot, minced
  • 1 clove garlic, peeled and minced
  • 1 tablespoon basil, chopped
  • 1 tablespoon chives, chopped
  • 1 egg yolk
  • 2 tablespoons bread and butter pickle juice
  • 2 teaspoons Cajun mustard
    Dijon mustard1:1milder

    less spicy option

  • 1 cup neutral oil (canola or vegetable)
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 8 tablespoons salted butter
  • 8 thick slices country white bread
    sourdough bread1:1tangy

    adds more complex flavor

  • 1 cup BBQ pork rinds, crushed
    fried onions1:1vegetarian

    adds crunch without meat

Instructions

  1. 1

    Place sliced tomatoes on a large plate and drizzle with vinegar and olive oil

  2. 2

    Season tomatoes with shallot, garlic, basil, and chives, flipping to coat thoroughly, then set aside

  3. 3

    Add egg yolk, pickle juice, and mustard to a medium bowl and whisk until frothy

  4. 4

    Slowly add oil in a thin stream while whisking vigorously, stopping occasionally to whisk until thick

  5. 5

    Season mayo with salt and pepper, cover, and refrigerate until ready to assemble

  6. 6

    Working in batches, melt butter per sandwich in a large skillet over medium heat

  7. 7

    Add bread slices, turning to coat thoroughly in butter

  8. 8

    Toast bread for 1 to 2 minutes per side or until crisp and golden brown

  9. 9

    Repeat process to toast remaining bread slices

  10. 10

    Spread a heaping tablespoon of homemade mayo onto each toasted bread slice

  11. 11

    Top with marinated tomato slices

  12. 12

    Generously sprinkle with crushed pork rinds

  13. 13

    Top with second bread slice and cut in half

Tips

Tip 1

Use the ripest, in-season tomatoes you can find for maximum flavor and juiciness

Tip 2

Let tomatoes marinate for at least 15 minutes to absorb the herb mixture fully

Tip 3

Make the mayo ahead and chill - it will thicken and develop better flavor over time

Good to Know

Storage

Best consumed immediately. Assembled sandwiches will get soggy quickly due to tomato juices.

Make Ahead

Tomatoes can be marinated and mayo made up to 4 hours ahead. Store separately and assemble just before serving.

Serve With

Serve immediately after assembly on plates with napkins - these are juicy sandwiches.

See pairing guide →

Common Mistakes

Watch

Don't salt tomatoes ahead of time to avoid drawing out too much moisture

Watch

Add oil very slowly when making mayo to prevent breaking

Watch

Toast bread until truly golden to prevent sogginess

Substitutions

BBQ pork rinds→
fried onions1:1vegetarian

adds crunch without meat

Cajun mustard→
Dijon mustard1:1milder

less spicy option

Full guide →
Country white bread→
sourdough bread1:1tangy

adds more complex flavor

Full guide →
Homemade mayo→
store-bought mayo1:1convenience

saves time but less flavor

Find more substitutions →

FAQ

Can I make this without the pork rinds?

Yes, substitute with fried onions, crispy bacon bits, or simply omit for a classic tomato sandwich.

What if my mayonnaise breaks while whisking?

Start over with a fresh egg yolk in a clean bowl and slowly whisk in the broken mayo mixture.

How long will the homemade mayo keep?

Store covered in refrigerator for up to 3 days. Always use clean utensils to prevent contamination.