Savannah Tomato Sandwiches

In past 16 years of catering parties and events, I can't tell you how many of these delectable sandwiches I've made; thousands of them? Not sure. But one thing for sure, they are delicious! Simple and so Southern, and they'll brighten up any gathering.


Using a biscuit cutter, about the same diameter as the tomatoes, cut bread rounds. You can use white, wheat, rye, or any types of bread you would like. I usually use white and wheat for color variations. These can be done a few weeks ahead. Put a plastic wrap between each layer to avoid bread rounds sticking, cover well and freeze. **Use the bread remnants for fresh bread crumbs, bread pudding, or my chickens love these as snacks!




A proper Southern lady would never get caught having tomato skin stuck to their teeth, so we are going to take a few extra minutes to take the skins off the tomatoes.


Bring water to a rolling boil in a large pot. Prepare a large bowl of ice water. Using a paring knife, score "x" on the smooth side of tomatoes. Gently drop the tomatoes in boiling water, be careful of splashing! Blanch tomatoes for 30 seconds or so until you see tomato skin begin to peel. Do not over blanch.

Immediately plunge tomatoes in ice water to stop from cooking. Do you see how the skins are cracked and ready for peeling? The skins should come right off or use the paring knife to peel.


Slice the tomatoes and let drain on several layers of paper towels. Cover and store in fridge until ready to assemble (can be prepped a day head).

Keep bread rounds frozen until ready to assemble. Do not thaw; it is much easier to handle the rounds when assembling. Use extra paper towels and dab extra tomato juice before assembling sandwiches. Plastic storage bag can be used as a piping bag to put sauce on quickly.

Tomato Sandwiches can be made up to three hours ahead. Cover well with plastic wrap so bread rounds won't dry out. So beautiful and delicious!

Print This Recipe

Savannah Tomato Sandwiches with Basil Aioli

Yields 16 Sandwiches

4 Medium size vine ripe tomatoes

16 Slices of white bread

16 Slices of wheat bread (or other bread slices of your choice)

1 cup Basil Aioli Sauce (see recipe below)

1. Using a biscuit cutter, about the same diameter as the tomatoes, cut bread rounds. Put plastic wrap between layers and store in freezer until ready to assemble.

2. Bring water to a rolling boil in a large pot. Prepare a large bowl of ice water, set it aside. Using a paring knife, score "x" on the smooth side of tomatoes. Gently put tomatoes in boiling water; be careful of splashing hot water! Blanch tomatoes for 30 seconds or so until you see tomato skin begin to peel. Do not over blanch.

3. Using a slotted spoon, take tomatoes out and immediately plunge tomatoes in ice water to stop from cooking. Peel the skin using a paring knife, if necessary.

4. Slice the tomatoes (one tomato yields about 4 nice, thick slices) and let drain on several layers of paper towels. Cover and store in fridge until ready to assemble (can be prepped a day head).

5. When ready to assemble, lay frozen bread rounds, spoon or pipe sauce on, pat excess juice out of tomato slices with paper towels before laying on top of sauce, then top it with second bread round. Finish assembling and cover well with plastic until serving time.

Basil Aioli Sauce:

3/4 cup mayonnaise
1/4 cup sour cream (or softened cream cheese)
1/4 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon grated garlic
1 teaspoon grated lemon peel

1/8 teaspoon salt, or more

Combine all ingredients in a small bowl, season well with salt. Set aside or refrigerate in a plastic storage bag until ready to assemble sandwiches.

Make Ahead Tips:

Up to two weeks prior: Cut bread rounds, cover well and freeze

Up to 3 days prior: Make Basil Aioli, store in zip lock bag, refrigerate

1 Day before: blanch tomatoes, peel skins, slice, cover well and store in refrigerator.

4 hours prior to event: begin assembling sandwiches, cover well with plastic wrap; can be stored in refrigerator or room temperature.