When quality heirloom tomatoes are in season, I never miss an opportunity to make a curried tomato sandwich. I adapted this recipe from an old Bon Appetite magazine and I like my version better because they are less messy with less waist.
This method of adding the curry powder and olive oil directly to the bread in the skillet is simple and avoids making a mess. If you transferred oiled bread to the skillet, there would certainly be drips. If you placed the oil and curry powder directly in the skillet, you need a lot more of it because the surface area of the bread is less than the skillet, and a lot of oil and curry powder would get waisted.
I like to curry the inside of the sandwich only so that your hands don’t get curried while you eat the sandwich. In the photos I show the curried side up so readers can see it, but I did flip the bread before eating it!
Variations to the Curried Tomato Sandwich recipe:
- One of my pet peeves in vegetarian cooking is a lack of a protein source, and this recipe lacks one. I often have a protein scoop along with this meal but you could also add some marinated tempeh or baked or smoked tofu to the sandwich for protein.
- This sandwich is so simple that the bread really matters. I use my homemade sourdough bread, and I highly recommend sourdough for this recipe. Other quality artisan breads can also be used, just avoid country loaves of flavorless white bread.
- For the type of tomato, I used a purple heirloom tomato in the pictures, but I have also made this recipe with yellow tomatoes and brandywine tomatoes. I think that green tomatoes would work too!
- Drain the tomato slices so that the sandwiches are not a dripping mess to eat. I used a kitchen towel once to drain tomatoes and it stained, so I recommend using paper towel.
- Try your favorite sandwich condiment in place of the Dijon. Yellow mustard, mayo, or hot sauce would all work.
- Try my Homemade Curry Powder, a blend of seasonings and spices that is just as good if not better than what you buy in the store.
- 1 medium heirloom tomato
- 4 slices sourdough bread, or other high quality crusty bread
- 1 tsp curry powder
- 1 TBS olive oil
- Dijon mustard, to taste
- Slice the tomato into 4-6 slices. Place on a paper towel to drain some of the juices so they sandwich is less messy.
- Place the bread slices so the inside of the sandwich is facing up in a skillet over medium heat. Sprinkle each slice with about ¼ tsp curry powder and drizzle with about ¾ tsp olive oil. Flip the bread slices and cook until the bread is golden brown and slightly crispy. Repeat with remaining bread slices, curry powder, and olive oil.
- Line the curried side of the bread with tomato slices and generously apply your favorite Dijon mustard. Serve immediately.
