Caesared Tomato Toast


Great tomatoes are the name of the game here, and will make all the difference in the world when it comes to tomato toast. Choose ones that are firm, with a slight give, and heavy in your palm.

Active Time: 20 Mins

Total Time: 20 mins



  • 1 large ripe heirloom tomato
  • 1 garlic clove
  • 1 lemon


  • ½ cup mayonnaise
  • ¾ teaspoon Dijon mustard
  • ¾ teaspoon Worcestershire sauce
  • 3 oil packed anchovies
  • Kosher salt, freshly ground black pepper
  • 2 ½” thick slices sourdough bread
  • 1 tablespoon olive oil, plus more for drizzling
  • Flaky sea salt


  • Parmigiano reggiano, for grating

1. Make the caesar mayo:

  • In a medium bowl, whisk together ½ cup mayonnaise, ¾ teaspoon Dijon mustard, ¾ teaspoon Worcestershire sauce, the juice of half a lemon, and lots of freshly ground black pepper.
  • Finely grate one garlic clove into the dressing.
  • Finely chop 3 oil packed anchovies. Add a pinch of salt to the anchovies, and mash them to a paste using the side of your knife, until homogeneous. Stir into the mayo.
  • Using a microplane, finely grate about 3 tablespoons Parmigiano Reggiano into the mayo--taste, and add more as you see fit. It’s hard to measure microplaned Parm so trust your gut! Season the dressing with salt.

2. Toast the bread:

  • Preheat the broiler. Arrange two ½” thick slices of sourdough bread on a small rimmed baking sheet. Drizzle the top sides with olive oil.
  • Broil, watching closely as you do so, until golden brown and crisp on one side.

3. Assemble:

  • Slice 1 large ripe heirloom tomato into ⅓” thick slices.
  • Slather some of the caesar mayo onto each piece of bread. Shingle the tomato slice on top. Season the tomatoes with flaky salt and lots of black pepper.
  • Squeeze the juice of the remaining half of the lemon over top.
  • Finish with more finely grated parmesan cheese and a drizzle of olive oil.

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