Garden Tomato Sandwich

From the garden

• 2 large dead-ripe garden tomatoes, cored and sliced a half-inch thick
• 4 basil leaves (optional)

From the pantry

• 4 slices good bread · soft white sandwich bread is the classic; a sturdy bakery loaf works too
• 3 tbsp mayonnaise
• salt · flaky, if you have it
• black pepper

1. Slice the tomatoes thick and lay them on a plate or rack for 5 minutes; sprinkle lightly with salt so they weep a little and their flavor concentrates.
2. Spread mayonnaise generously on all four slices of bread, edge to edge: it's the waterproofing as much as the flavor.
3. Shingle the tomato slices over two of the slices, season well with salt and plenty of black pepper, and add the basil leaves if using.
4. Close the sandwiches, press gently, and eat immediately: traditionally over the sink, with the juice running down your wrist.