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LIVE with Kelly and Mark


Makes 4

1 stick unsalted butter, room-temperature
8 thick slices of white bread, preferably 1-inch thick
2 pounds juicy, ripe Creole or heirloom tomatoes, cored and cut across into ½-inch slices
½ cup mayo, preferably Duke’s
1 tablespoon kosher salt
Freshly ground black pepper
1 cup roasted salted hulled sunflower seeds
A big handful basil leaves
A handful picked dill
2 juicy lemons, halved


Heat a wide well-seasoned cast-iron or nonstick skillet or griddle over medium heat until it’s good and hot. Swipe the butter generously on each side of the bread slices. Working in batches, toast the bread until both sides are golden brown, 2 to 3 minutes per side. When they’re done, transfer them to a rack or stand them up so they lean against each other--either way will prevent them from steaming and getting soggy.

Spread the mayo evenly on one side of each slice of bread, then sprinkle the sunflower seeds on four of them. Sprinkle the salt and lots of pepper on both sides of the tomato slices, then pile them on the bread slices that have sunflower seeds. Top the tomatoes with the herbs (it’s a lot, so just try your best to tuck them in there and don’t sweat it if they fall onto the plate). Squeeze on every last drop of juice from the lemons.

Top with the rest of the bread. Cut it in half if you want.