Tomato Sandwiches Get A Major Umami Boost When Paired With This Tinned Topping

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A classic tomato sandwich is a seasonal staple when tomatoes are at their peak — juicy, bright red, with the perfect balance of acidity and sweetness. Of course, you can enjoy this sandwich any time, and while some say the best way to make a tomato sandwich is nothing more than thick slices of the savory fruit and mayonnaise on white bread with salt and pepper, you'd be remiss if you didn't add just one more umami-forward ingredient: anchovies.

Anchovies are one of the most hated foods in the United States, according to YouGov, but there's a reason they're slowly making a comeback: There are plenty of creative ways to use them. Anchovies add so much salty, umami flavor to a dish, and you don't need to load the fillets onto the sandwich. Add just a few fillets spaced out over the tomatoes, and taste the balance of sweet, acidic fruit paired with that gorgeously savory saltiness. If you're weary of adding sliced fillets (we get it; they're not that visually appealing), then finely chop or mash the anchovies and fold them into the mayonnaise before spreading the mixture on the sandwich.

Anchovies are usually salt-cured before being packaged in tins for proper storage, which is why they're so salty. With that said, there are a few different types on the market. The salt-packed variety might be the one you think of when you picture this versatile fish, and it's one you can reach for to balance the tomatoes' acidity and brightness.

Oil-packed anchovies are another great choice. They're popular in pasta dishes and offer a balance of fatty, salty flavor. Rather than fish packed in something neutral like soybean oil, look for a product like Roland Foods Flat Fillets of Anchovies in Olive Oil for added flavor that complements the tomatoes.

Another option is white anchovies. This is a good choice if you want a little extra tang because they're often marinated in vinegar in addition to salt. Use any anchovies sparingly on your sandwich, as too much will bring a salinity that overpowers the rest of the ingredients. As long as you properly store this tinned fish, you can avoid a mushy texture and use them to add serious flavor value to your meals.