Broiled Tomato Sandwich

Name: Broiled Tomato Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 serving(s)
Ingredients: 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 4 ripe tomatoes, sliced; 3 tablespoons mayonnaise; 1/2 teaspoon dried parsley; 1/4 teaspoon dried oregano; 1/4 teaspoon black pepper; 3 tablespoons grated parmesan cheese, divided; 4 slices bread, lightly toasted

Submitted by CHEF GRPA

"Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired. This takes a plain 'ol tomato sandwich to a whole new level with a nice Italian twist! I toasted some thick slices of Italian bread and added a bit of salt to the tomatoes. I decreased the amount of herbs in the mayo mixture a bit to taste. I also added some fresh basil over top of the tomatoes and a bit of mozzarella cheese along with the Parmesan. The balsamic marinade on the tomatoes really adds a nice tang to the sandwich."

Download

Ready In:: 15mins
Ingredients:: 9
Serves:: 2

ingredients

2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
¹⁄₂ teaspoon dried parsley
¹⁄₄ teaspoon dried oregano
¹⁄₄ teaspoon black pepper
3 tablespoons grated parmesan cheese, divided
4 slices bread, lightly toasted

directions

1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
My Note: I made it in August when tomatos are at their peak flavor, but I can see making it in the winter with fresh plum tomato. Also because it was summer I added fresh chopped herbs to the mayo mixture, parsley, rosemary and basil. As it was a poolside lunch, I put the prepared sandwiches on a foil lined, thick cookie sheet and put it on the grill and closd the lid for about 5 minutes. But broiling would give it a bubbly top. Also, THICK DENSE bread is a MUST! And remember to toast the bread first. My grandaughter the vegetarian even asked for the recipe. She marinated thinly sliced red onion along with the tomatoes, used a little less of the Parmesan, and added a thin slice of Swiss cheese. Also, since her husband loves BLT's, added a few pre-cooked slices of bacon to his before adding the tomato/onion topping and the cheese -- he loved it!
I loved the fresh taste. A good quality, dense bread is a must. Next time I play with my food I will try a mixture of tomatoes and roasted red peppers.

Questions & Replies

Got a question? Share it with the community!

Reviews

What a wonderful way to use up all these summer crops. We really enjoyed the sandwiches, although I did go a little lighter on the herbs. Made for PRMR.

pammyowl