Instructions

1. Cut the heirloom tomato into generous ¼-inch-thick slices. Arrange on a plate and season with kosher salt and freshly ground black pepper. Let sit for about 5 minutes to bring out the tomato’s flavor.

2. Spread butter on one side of each slice of sourdough. Heat a large skillet over medium heat and place the bread buttered-side down. Cook for 2 to 3 minutes, or until golden brown and crisp. Remove from the skillet and let cool slightly.

3. Spread mayonnaise generously over the untoasted sides of the sourdough. Layer the seasoned heirloom tomato slices onto two pieces of bread, slightly overlapping them. Add another sprinkle of salt and plenty of freshly ground black pepper. Top with the remaining sourdough slices, toasted-side out. Cut in half and serve immediately.