The simplest summer pleasure of all? The humble tomato sandwich. All you really need are sliced heirlooms, mayo, salt, and bread; but to take it up a notch, add a little kick by frying sourdough in sizzling oil infused with curry powder until golden, crisp, and fragrant. I love Madras curry powder because it’s a little spicier than regular curry powder, but as always, use what you’ve got. Just remember the two golden rules for tomato sandwiches: Always season your tomato slices, and always eat over the sink (or grass!). —Zaynab Issa
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Tbsp. extra-virgin olive oil
tsp. curry powder
thick slices sourdough bread
thick heirloom or beefsteak tomato slices
Kosher salt, freshly ground pepper
(heaping) tsp. drained capers
Heat oil in a large cast-iron skillet over medium. Add curry powder and whisk to evenly disperse in oil. Fry bread until golden brown, about 3 minutes per side. Transfer to a plate.
Spread 1 Tbsp. mayonnaise over 1 side of fried bread slices. Top a slice with tomato slices, season with salt and pepper, and scatter capers over. Close sandwich; cut in half.