Ree Drummond’s Tomato Sandwich and Best Ever Pesto

As summer arrives, there’s nothing quite like a freshly picked tomato sandwich to capture the essence of the season. In this delightful recipe from Ree Drummond, also known as The Pioneer Woman, she combines her garden-fresh tomatoes with a heavenly pesto to create a lunch that’s both simple and sophisticated.

The Perfect Summer Sandwich

Imagine the scene: A sun-soaked afternoon, the rich aroma of tomatoes mingling with the fresh scent of basil. This sandwich is Ree’s go-to for using up those ripe, juicy tomatoes from the garden. It’s fast, flavorful, and the perfect way to enjoy a leisurely lunch on a hot summer day.

Ingredients

For the Tomato Sandwich:

• 2 tablespoons salted butter, at room temperature
• 2 thick slices sourdough bread
• 3 tablespoons grated Parmesan
• 1 teaspoon freshly cracked black pepper (plus more for the tomatoes)
• 3 tablespoons Best Ever Pesto (recipe below)
• 2 to 3 thick slices of large tomato
• Pinch kosher salt
• 3 leaves butter lettuce

For the Best Ever Pesto:

• 1/4 cup pine nuts
• 3 cups fresh basil leaves
• 1/2 cup fresh oregano leaves
• 2/3 cup shredded pecorino cheese
• 1 clove garlic, grated
• Zest and juice of 1 lemon
• Pinch kosher salt
• Pinch freshly ground black pepper
• 1/3 cup olive oil

Directions

1. Prepare the Sandwich:

   • Spread the softened butter on one side of each slice of sourdough bread.
   • Evenly sprinkle the Parmesan cheese and black pepper on the buttered sides. Heat a skillet over medium heat, then place the bread butter-side down into the skillet. Toast until golden brown, about 2 minutes. Remove the bread and set aside.
2. Assemble the Sandwich:
   • On the untoasted side of the bread, spread the Best Ever Pesto.
   • Layer the tomato slices on one piece and sprinkle with kosher salt and additional black pepper.
   • Add the butter lettuce leaves on top before closing with the remaining slice of bread. Slice the sandwich in half to serve.

Best Ever Pesto Instructions:

1. In a dry skillet over medium heat, toast the pine nuts for 3 to 4 minutes, shaking the skillet frequently until golden. Transfer to a plate to cool slightly.

2. In a food processor, combine the fresh basil, oregano, pecorino cheese, grated garlic, lemon zest, lemon juice, kosher salt, and black pepper.

3. Add the cooled pine nuts and process the mixture until combined. With the machine running, slowly drizzle in the olive oil until the pesto is smooth and vibrant.

Cook’s Note:

If you have extra pesto, consider freezing it! Simply transfer the pesto into ice cube trays and freeze until solid. Pop out the cubes and store them in a resealable plastic bag in the freezer for future use.

This delicious Tomato Sandwich, paired with the Best Ever Pesto, captures the spirit of summer, making it a perfect lunch option. Embrace the flavors of the season and treat yourself to this simple yet delightful dish! Enjoy every bite!

Watch the video by Food Network

Video “Ree Drummond's Tomato Sandwich and Best Ever Pesto | The Pioneer Woman | Food Network” was uploaded on 07/25/2025 to Youtube Channel Food Network