The 1-Ingredient Upgrade Tomato Sandwich I’m Having All Summer Long

When tomatoes are at peak ripeness in the Midwest, I like to keep it simple with a classic tomato sandwich. With just five ingredients (tomatoes, white bread, mayonnaise, salt, and pepper), it’s the perfect summer food and way to showcase juicy tomatoes. 

While I often keep it classic by sticking to those five ingredients, sometimes I can’t help making one simple upgrade to spice things up—a splash of chamoy!

If you haven’t had the pleasure of sampling chamoy, then you’re in for a treat. This amazing Mexican condiment is made with a blend of chiles, lime, sugar, and dehydrated fruit (usually mango or apricot). It’s as versatile as it is delicious. 

I talked to Marina Chaparro RD, CDES, Latina pediatric dietitian and founder of Nutrichicos, about all things chamoy. She shared that while chamoy is commonly used to flavor desserts or candy, it’s also enjoyed tossed with vegetables (think jicama and cucumber) or fruits (like mango) and even used for rimming a glass for a michelada. 

It’s available as a liquid, paste, or powder and can be found in local Mexican and Latin American bodegas, but I’ve had luck at my local grocery store too. My favorite brand is Ricante, which comes in liquid form for easy use.

Why You Should Add Chamoy to Your Tomato Sandwiches

You might be wondering what inspired this pairing of chamoy and the tomato sandwich. For me, it was all about bringing some of the heat and flavor of Mexican cooking into one of my favorite sandwiches. When mixed with mayonnaise, the chamoy becomes a perfectly seasoned accompaniment to those juicy sweet tomatoes. When I’m feeling inspired, I’ll also add a bit of chopped cilantro and a squeeze of lime juice. To me, it’s the perfect summer treat. 

The great thing about chamoy is that it’s delicious on or with just about anything. So after you’ve enjoyed it mixed with mayo for your tomato sandwich, use it to make a dressing for a spicy summer salad or blend it with softened butter to serve over corn on the cob. 

How To Make My Chamoy Tomato Sandwich

• 1 small ripe tomato
• Salt and pepper, to taste
• 1 teaspoon mayonnaise
• 1 teaspoon chamoy
• 2 slices country-style white bread or sourdough, toasted

Cut tomatoes into 1/4-inch thick slices and lay on a paper towel-lined plate. Season with salt and pepper. Let sit for 5 minutes. Meanwhile, combine the mayonnaise and chamoy in a small bowl.

Spread the chamoy mayonnaise over one slice of toasted bread, then cover with tomato slices and the other slice of bread. Enjoy immediately.

Tips for Making a Great Tomato Sandwich

• The tomato treatment. I add slices to a paper-towel-lined plate and season them with salt and pepper. This draws out some of the moisture, preventing an overly soggy sandwich.
• Choose your bread wisely. Traditional tomato sandwiches use white bread which is delicious, but I find that using country-style bread from the bakery or sourdough is a delicious swap. It’s up to you if you want to toast it, but I prefer that crispy crunch to perfectly complement the juicy tomatoes.
• Chamoy to taste. I love chamoy, so I’ll add a hefty amount to my mayonnaise before slathering it on my sandwich. If you’ve never had it, I recommend starting with a small amount and see what you think. Add a little bit more at a time until you get the flavor you’re after.