Nothing speaks of summer more profoundly than a ripe beefsteak tomato, warmed by the sun, and brimming with juice. This sandwich, seasoned with luscious slices of beefsteak tomatoes tucked between soft bread and garnished with a zesty basil-garlic aïoli, honors the glorious summer season. Simple yet deeply gratifying, this sandwich attests that when ingredients are at their finest, you don't need much to craft an unforgettable experience. An ideal quick lunch or a fanciful way to relish summer in sandwich form, just remember to have extra napkins at hand or enjoy it over the kitchen sink, as many purists prefer.

Opt for soft white bread for this sandwich. While baguettes and artisanal boules are indeed stunning loaves, and whole grain bread is irresistible, they do not fit this particular sandwich. The perfect pairing is with the regular, squishy white bread from your supermarket's bread aisle, not the bakery. Its softness complements entirely the juicy, meaty texture of the tomatoes, best served untoasted. Avoid excessively sweet white sandwich bread. Reliable brands such as Sara Lee, with only two grams of added sugar per serving, let the tomatoes shine.

The zenith of a tomato sandwich lies in the usage of fresh beefsteak tomatoes, sourced straight from the garden or the farmers market. Grocery store tomatoes may not deliver the same joy as they often lack the depth in juiciness, sweetness, and flavor complexity.

The basil-garlic aïoli, an ornate adornment to this sandwich, can be prepared three days ahead and refrigerated in a secure container. The recipe was expertly curated by Julia Levy, and the beautiful vision put into words by Breana Killeen.

The aïoli combines three-quarters of a cup of mayonnaise, two teaspoons of refrigerated basil pesto, and one medium garlic clove, grated. To assemble the sandwich, cut the tomatoes into half-inch thick slices, arrange on a paper towel-lined plate, and sprinkle evenly with salt and pepper. Let it stand until juices bead up on the surface of the tomatoes. The bread is spread with around 1.5 tablespoons of the Basil-Garlic Aïoli, topped with two basil leaves, a couple of seasoned tomato slices and then combined with the remaining bread slice, aioli-side down. Cutting each sandwich in half diagonally, they're ready to serve immediately, promising an experience both unique and pleasurable.