Super Tomato Sandwiches

• 1 tablespoon adobe or tarragon mayonnaise (see notes)
• 2 slices whole wheat or mixed grains sandwich bread, lightly toasted
• 1 large or 2 medium tomatoes, sliced
• Salt and pepper if desired (dont salt if you are not eating right away because the tomatoes will release too much juice)
• 1/4 medium avocado, thinly sliced
• Lettuce, arugula, or spring greens
• Fresh basil leaves if desired

1. Spread mayonnaise on both slices of the lightly toasted bread.
2. Arrange tomato slices in a thick overlapping layer on top of the bottom slice.
3. Sprinkle with salt, pepper and basil if desired (do not salt if not eating right away).
4. Place a layer of thin avocado slices on top of the tomatoes and top with lettuce leaves and the top slice of bread.
5. Press down firmly and cut the sandwich in half.
6. You can wrap and transport the sandwich, as the toasted bread will resist becoming soggy for a few hours.

tarragon mayonnaise, whole wheat, tomatoes, salt, avocado, arugula, fresh basil

Taken from cooking.nytimes.com/recipes/1014904 (may not work)