Tomato Sandwiches

I just listened to Deb and Kenji's podcast about BLTs and it made me want to know how other people make their tomato sandwiches. Not necessarily BLTs, though that's ok too, but any kind of tomato sandwich.

I have a garden so I eat a lot of tomato sandwiches during the summer, usually as breakfast. Here's my go to for this summer, served as an open face sandwich:

• toasted slice of italian bread (it's a nice big slice and a little crusty but not too much),
• mayo (preferably Duke's)
• thick slices of tomato seasoned with a smoked sea salt, bacon, and chipotle blend that I got from a local store (I read an article that recommended smoked sea salt for tomato sandwiches and I totally agree, it's awesome. This blend gives you some of that bacony flavor and a little spice which is nice)
• topped with a fried egg

Sometimes I add pesto with the mayo and a few times I've thrown a slide of provolone on top of the tomato and run it under the broiler.