Tomato Mayo Toast

Written By Jana Pudles

with a brown-butter almond crunch

Serves: 1–2
Time: 10 minutes

Ingredients

Garlic-Lemon Chili Mayo

  • ½ cup Kewpie mayonnaise

  • ½ small clove garlic, finely grated

  • ½–1 tsp fresh lemon juice

  • Freshly ground black pepper

  • Pinch kosher salt, to taste

  • 1 tbsp crunchy chili oil (optional, but excellent)

Toast + Tomato

  • 2–4 slices dense, hearty bread (seeded whole grain or sourdough preferred)

  • 1 large ripe tomato (beefsteak or heirloom)

  • Kosher salt

  • Flaky sea salt (such as Maldon)

  • Freshly ground black pepper

  • Olive oil, for finishing (optional)

Brown-Butter Breadcrumb & Almond Garnish

  • 2 tbsp butter

  • ¼–⅓ cup panko breadcrumbs

  • 2 tbsp almond slivers

  • Pinch kosher salt

Method

1) Make the mayo

In a small bowl, mix together the Kewpie mayo, grated garlic, lemon juice, and a few turns of black pepper. Taste and add a pinch of kosher salt only if needed.
If using crunchy chili oil, gently fold it in. Set aside while you prep everything else.

2) Start the garnish (brown-butter almond crunch)

In a small skillet over medium heat, melt the butter. Cook, swirling often, until it turns golden-brown and smells nutty (watch closely—this happens fast).

Add the panko and almond slivers. Toast, stirring constantly, until the crumbs are deeply golden and the almonds are lightly toasted, 2–4 minutes.
Season with a pinch of kosher salt, then scrape onto a plate to stop the cooking. (This stays crunchy.)

3) Prep the tomato

Slice the tomato into ⅛-inch rounds or irregular wedges. Arrange on a plate and season lightly with kosher salt.
Let sit 2–3 minutes, then gently blot excess moisture with a paper towel so the toast stays crisp.

4) Toast the bread, then “mayo-fry” it

Heat a skillet over medium. Toast the bread dry on both sides until lightly crisp.

Remove from the pan and spread a thin layer of the garlic-lemon mayo on one side of each slice. Return to the skillet mayo-side down and cook until deeply golden and crisp, 1–2 minutes.
Transfer to a plate and let cool for a minute (it crisps as it sits).

5) Assemble

Spread a moderate layer of the remaining mayo over the toasted, golden side of the bread.
Top generously with the tomato slices.

Finish with:

  • Flaky sea salt

  • Freshly ground black pepper

  • A few drops of olive oil (optional)

6) Garnish and serve

Spoon the brown-butter panko + almond crunch over the tomatoes right before serving.

Jana Pudles
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