Name: My Favorite 3-Minute Tomato Sandwich
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: American
Ingredients: 2 slices sandwich bread (sourdough recommended); 2 slices provolone (or cheese of choice); A handful of fresh basil leaves; 1/2 ripe avocado; 1 large tomato, thinly sliced; Pinch of flaky salt (such as Maldon)

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This 3-minute tomato sandwich is my go-to lunch during peak tomato season. It’s open-faced, packed with fresh summer flavors, and requires just five simple ingredients. The combination of warm toasted bread, creamy avocado, aromatic basil, gooey cheese, and juicy tomatoes makes this one of the most satisfying sandwiches I’ve ever had. Whether I’m in a rush or just craving something delicious and effortless, this is the recipe I turn to again and again.

My Favorite 3-Minute Tomato Sandwich

Why You’ll Love This Recipe

I love how quick and versatile this sandwich is. It takes only a few minutes to prepare but delivers the flavor of something more complex. The ingredients are flexible based on what I have on hand, and I always feel good eating something fresh and vibrant. It’s also vegetarian, satisfying, and highlights the best of summer produce—especially tomatoes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 slices sandwich bread (I like sourdough)
2 slices provolone or any cheese I prefer, enough to cover the bread
A handful of fresh basil leaves
1/2 ripe avocado
1 large tomato, sliced thin
A pinch of salt (I prefer flaky salt like Maldon)

Directions

I toast the bread until it’s golden brown and crisp.
While it’s still warm, I place the cheese slices on the bread.
I layer fresh basil leaves over the cheese.
I slice the avocado and spread or fan it out on top of the basil.
I top it all with slices of tomato, making sure to cover the surface.
I finish it with a sprinkle of flaky salt.

Servings and timing

This recipe makes 2 open-faced sandwiches—perfect for a single serving lunch.
Prep Time: 3 minutes
Cook Time: 2 minutes (toasting)
Total Time: 5 minutes

Variations

I sometimes switch up the cheese depending on my mood—smoked provolone, mozzarella, Monterey Jack, Colby, or even cream cheese all work beautifully. Arugula is a great swap for basil when I want a peppery kick. For added protein or variation, I’ve used sliced hard-boiled eggs in place of avocado. But I never skip the tomato—it’s the heart of the sandwich.

Storage/Reheating

This sandwich is best made and eaten fresh. However, if I need to prep ahead, I toast the bread and layer the cheese in advance, then store it separately from the fresh toppings. When I’m ready to eat, I just add the avocado, basil, and tomato. Reheating isn’t ideal as the tomatoes and avocado are best served fresh and cold.

FAQs

What type of tomato works best for this sandwich?

I like using large, meaty slicing tomatoes like Cherokee Purple or Black from Tula. Any garden tomato that’s ripe and juicy will be perfect.

Can I use a different type of bread?

Absolutely. While I prefer sourdough for its texture and flavor, any sturdy bread like whole grain, rye, or ciabatta works well too.

Can I make this sandwich vegan?

Yes, I swap the cheese for a plant-based alternative and make sure my bread is vegan. The rest of the ingredients are naturally vegan-friendly.

How do I keep the avocado from browning?

If I prep it ahead, I squeeze a little lemon juice over the avocado slices to slow browning. But honestly, I try to slice it fresh whenever possible.

Is this sandwich filling enough for a meal?

It is for me! The avocado adds healthy fats and keeps me full. If I’m extra hungry, I add a hard-boiled egg or serve it with a small salad or soup.

Conclusion

This 3-minute tomato sandwich is my summer lunchtime ritual. It’s quick, nourishing, and customizable, making it easy to enjoy again and again. When tomatoes are at their peak, I can’t think of a better way to celebrate them. Give this a try when you need something fast, fresh, and satisfying.