Randy Rucker's Tomato Sandwich. Credit: Mike Prince

River Twice’s Tomato Sandwich

Name: River Twice’s Tomato Sandwich
Prep time: 900 s
Cook time: 300 s
Total time: 4800 s
Yield: 1
Cuisine: American
Ingredients: Thick slices sourdough brioche preferably from Mighty Bread Co.: 2; Neutral oil: for toasting; Duke's Mayonnaise: as needed; Cherry smoke wood sticks: 2; Ice: as needed; Seasoned gamtae seaweed: 1 sheet (cut into 2 pieces); Heirloom tomato: 1 slice (1-inch-thick); Golden ossetra caviar: 1.5 oz. (or as much as you can afford to put on a sandwich); Fresh herbs: for garnish (optional)

17 Aug 2026

Randy Rucker

Chef

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Difficulty

Medium

Total Time

1H 20MIN

Cuisine

American

Ingredients

Thick slices sourdough brioche, preferably from Mighty Bread Co.: 2

Neutral oil: for toasting

Duke's Mayonnaise: as needed

Cherry smoke wood sticks: 2

Ice: as needed

Seasoned gamtae seaweed: 1 sheet (cut into 2 pieces)

Heirloom tomato: 1 slice (1-inch-thick)

Golden ossetra caviar: 1.5 oz. (or as much as you can afford to put on a sandwich)

Fresh herbs: for garnish (optional)

01.

Make the Smoked Mayonnaise

Spread a 1-inch layer of Duke’s mayonnaise across the bottom of a 2-inch half hotel pan.
Nest the pan inside a 4-inch half hotel pan filled with ice.
Light 2 cherry smoke wood sticks according to the manufacturer’s instructions and place them on a heatproof metal tray inside a cold, unlit oven.
Place the nested hotel pans inside the oven, close the door, and smoke the mayonnaise for 1 hour.
Fully extinguish the smoke sticks, then transfer the mayonnaise to an airtight container.
Refrigerate for up to 1 week.

02.

Assemble the Tomato Sandwich

Heat a thin layer of oil on a flat-top griddle or in a skillet over medium heat. Toast the brioche until evenly browned on both sides, about 1 to 2 minutes per side. Transfer the toast to a wire rack and let it rest until warm but no longer hot.
Generously spread the smoked mayonnaise on one side of each slice of toast.
Place one piece of seasoned gamtae seaweed over the mayonnaise on each slice.
Place the tomato on one slice of toast, then close the sandwich with the second slice, mayonnaise-side down. Do not refrigerate or salt the tomato; the seaweed and caviar provide the necessary seasoning.
Carefully trim the crusts from all four sides, then slice the sandwich cleanly in half.
Top each half with a generous spoonful or quenelle of golden ossetra caviar, using about 1½ ounces total between the two pieces.
Garnish with a few fresh herbs, if desired. More often than not, the sandwich needs nothing else.