Heirloom Tomato Toast Sandwiches with Basil Mayo & Hot Honey

Serves 4 · 15 min prep · 5 min cook

Ingredients

• 4 thick sourdough bread slices
• 2 large ripe heirloom tomatoes
• 8 oz fresh mozzarella balls
• 1/3 cup mayonnaise
• 1/2 cup packed fresh basil leaves
• 1 garlic clove
• 3 tbsp hot honey
• 2 tbsp extra-virgin olive oil
• 1 tsp flaky sea salt
• 1/2 tsp freshly cracked black pepper
• 2 cups baby arugula

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler set to high until deeply golden and crisp on both sides, about 2 to 3 minutes per side if broiling; set aside on a wire rack so they stay crunchy.
2. 2While the bread toasts, finely chop most of the basil leaves and mince the garlic. Stir the chopped basil and garlic into the mayonnaise until fully combined and bright green; taste and adjust with salt if needed.
3. 3Slice the heirloom tomatoes into thick 1/2-inch rounds and arrange them on a plate. Season both sides lightly with flaky sea salt and cracked pepper and let them sit 5 minutes so juices begin to bead.
4. 4Tear or slice the fresh mozzarella into thin pieces that will cover each toast. Pat the cheese dry with a paper towel so the sandwiches do not turn soggy.
5. 5Spread a generous layer of the basil mayo over each warm toast, going all the way to the edges.
6. 6Layer a small handful of baby arugula on top of the mayo, then shingle two or three tomato slices over the greens.
7. 7Top the tomatoes with mozzarella pieces, drizzle each sandwich with olive oil, then finish with a zigzag of hot honey and the remaining whole basil leaves.
8. 8Serve immediately while the toast is still crisp and the tomatoes are juicy; pack extras with toast and toppings separate if meal-prepping for work so everything stays fresh until midday.