Servings: 8

1 unbaked refrigerated or homemade pie crust 1 unbaked refrigerated or homemade pie crust
6 medium tomatoes, sliced 1/4-inch thick (about 2 pounds) 6 medium tomatoes, sliced ¼-inch thick (about 2 pounds)
1 teaspoon kosher salt 1 teaspoon kosher salt
4 ounces sharp white Cheddar cheese, shredded (1 packed cup) 4 ounces sharp white Cheddar cheese, shredded (1 packed cup)
4 ounces Gruyère cheese, shredded (1 packed cup) 4 ounces Gruyère cheese, shredded (1 packed cup)
3/4 cup mayonnaise ¾ cup mayonnaise
1/2 cup finely chopped yellow onion ½ cup finely chopped yellow onion
1/4 cup thinly sliced fresh basil leaves, plus more whole leaves for garnish ¼ cup thinly sliced fresh basil leaves, plus more whole leaves for garnish
1 teaspoon hot sauce (preferably Louisiana Brand) 1 teaspoon hot sauce (preferably Louisiana Brand)
1/4 teaspoon black pepper, plus more for tomatoes ¼ teaspoon black pepper, plus more for tomatoes
2 tablespoons panko (Japanese-style breadcrumbs) 2 tablespoons panko (Japanese-style breadcrumbs)

Preheat oven to 425°F with rack in lower third position.
Place piecrust dough in a 9-inch pie plate; trim excess dough, and crimp edges.
Line piecrust using a piece of parchment paper or aluminum foil, fully covering crust and edges.
Fill piecrust to rim using pie weights or dried beans.
Place piecrust on a rimmed baking sheet; bake in preheated oven until edges are light golden brown, about 12 minutes.
Remove baking sheet from oven, and carefully remove parchment paper and pie weights from piecrust.
Return baking sheet with piecrust to oven, and bake at 425°F until bottom of piecrust is dry to the touch, 3 to 4 minutes.
Remove from oven; transfer piecrust to a wire rack, and let cool slightly, about 30 minutes.
Reduce oven temperature to 350°F.
While piecrust bakes, place tomato slices on a paper towel-lined baking sheet.
Sprinkle evenly with salt, and let stand for 30 minutes.
Firmly pat tomatoes dry using additional paper towels.
Stir together cheeses, mayonnaise, onion, basil, hot sauce, and black pepper in a medium bowl until combined.
Spread half of cheese mixture (about 1 ¼ cups) in cooled piecrust.
Sprinkle with 1 tablespoon of the panko.
Top with half of tomatoes, overlapping, if needed.
Repeat layers, ending with remaining tomatoes.
Sprinkle with a pinch of black pepper.
Bake pie at 350°F until lightly browned, 30 to 35 minutes.
Transfer to a wire rack, and let cool 2 hours before slicing.
Garnish with whole basil leaves.