Good pullman breadsliced thick (1/2 - 3/4") (we get ours from All You Knead in Beacon)
Ripe tomatoesany kind but preferably from a farmers market, sliced
Ripe avocadosliced (optional)
Red onionsliced very thin
Basil leaves2 per open-faced sandwich
Mayo or drizzle of good extra virgin olive oilFrankies 457 is divine if you can find it
Maldon or sea salt
Fresh cracked pepper
Instructions
It's an open-faced sandwich so assemble it any way you want but I like a thin swipe of mayo (which keeps the liquid from the tomatoes from turning the bread to mush).
Then basil leaves, tomato, avocado, and onion. Sprinkle with salt and pepper (and a drizzle of olive oil, if using).