Sunflower seed and tomato sandwich has become my go-to summer sandwich. Toasted bread, a generous spread of mayonnaise, roasted salted sunflower seeds, thick tomato slices, and fresh sprouts make it bright, tangy, and everything you love about peak tomato season.
Mike had quite the summer of fun. First, he went to New Orleans with my dad and brothers — a classic boys’ trip. Then he headed to Maine to see Phish and do some camping with his two best friends. He really lives a charmed life.
While he was in New Orleans, I wanted him to try Turkey and the Wolf.
The sandwiches and salads there look and sound epic: everything from a collard green melt to a fried bologna sandwich. Instead, they took a seafood and hurricane tour of the French Quarter, which is fine — to each their own.
There is now a Turkey and the Wolf cookbook, and one favorite is this sunflower seed and tomato sandwich. It’s simple, relies on great tomatoes and toasted bread, and comes together in minutes. Below are the ingredients and a few tips to make it perfectly crispy and not soggy.
All you need to make this sandwich:
- 2 thick slices of your favorite bread (sourdough, rye, or French), toasted
- Mayonnaise (Duke’s or Hellmann’s both work)
- Roasted, salted sunflower seeds
- Sprouts (broccoli or clover are my preference)
- Thick slices of tomato
- Salt and black pepper
The sandwich in the cookbook layers fresh basil and dill instead of sprouts; I’ve made that version and enjoyed it, but I prefer the crunch and fresh bite of broccoli sprouts. The recipe is straightforward, but a few small pointers make a big difference.
Tips for the best sunflower seed and tomato sandwich
Slather both slices of toasted bread generously with mayonnaise, spreading all the way to the edges. This creates a barrier that helps prevent the bread from getting soggy while adding creaminess.
Liberally scatter roasted, salted sunflower seeds over the mayo on one slice, making sure the seeds reach the edges. On the other slice, layer thick tomato slices, season them with salt and pepper, and add a generous handful of sprouts. Then flip the sunflower-seed side onto the tomato-sprout side, slice, and enjoy.
Make sure your bread is well toasted — a crisp base is essential because juicy tomatoes can quickly make untoasted bread soggy. Use firm, thick-cut tomato slices so the tomato holds up and remains the star of the sandwich.
Sunflower Seed and Tomato Sandwich
Toasted bread with a generous spread of mayo, salted roasted sunflower seeds, fresh sprouts, and thick slices of summer tomatoes. Ready in about 10 minutes.
Ingredients
- 2 thick slices of sourdough, rye, or French bread
- 4 tbsp mayonnaise
- 2–3 tbsp roasted and salted sunflower seeds
- 1/4 cup sprouts (broccoli or clover)
- 2–3 thick slices of tomato
- Salt and black pepper, to taste
Instructions
- Toast the bread slices until well browned and crisp.
- Spread a liberal layer of mayonnaise on each slice, right to the edges.
- On one slice, press roasted salted sunflower seeds into the mayo, covering the surface.
- On the other slice, arrange tomato slices, season with salt and pepper, and top with sprouts.
- Close the sandwich, slice, and serve immediately to keep the bread crisp.
The recipe is intentionally simple so the tomatoes and crunchy sunflower seeds can shine. You don’t need an heirloom tomato — just a ripe, firm tomato sliced thickly. It’s peak tomato season, so now is the perfect time to enjoy this bright, crunchy summer sandwich.
Enjoy this sandwich as a light lunch, a picnic staple, or a simple way to make the most of ripe summer tomatoes.