The Best Tomato Sandwich

Admittedly I make my own bread for this scrumptious sandwich. But short of that a good, hearty artisanal bread (wheat or sourdough) will work. The key to this sandwhich is the simplicity and quality of the ingredients.

Ingredients

Two slices bread

One Heirloom local tomato--Brandywine and Black Krim are tasty options (those flown in from faraway places just won't cut it, sorry), thickly sliced.

Basil, torn

Sriracha mayonnaise (recipe follows)

Spinach

Optional: Fried oysters, bacon

Sriracha Never-Fail Mayonnaise

One egg yolk

One tablespoon of Dijon mustard (preferably Maille)

Pinch of salt

Olive oil (approximately one cup)
Sriracha Hot Sauce

Make sure all ingredients are at room temperature. Warm a bowl in hot water and dry. Place the bowl over warm water and add to it the egg yolk, mustard, and salt. Whisk to make sure that these items are at room temperature. Remove bowl from water and place on the counter. While continuously whisking slowly add olive oil. Make sure the oil is emulsifying with the yolk mixture. Continue to pour approximately 1 cup of oil. When finished mix in about a tablespoon of Sriracha--more if you can handle the kick.

Compose Your Sandwich

Spread a thick layer of mayo on your lightly toasted bread and assemble with the rest of the ingredients as you would a sandwich! It will drip a lot so watch out!

Enjoy!

Pairing Suggestions: This would be great with a light, fresh rose from southern France or with a light lager. Or a homemade glass of sparkling lemonade!