Pomodori Secchi Imbottiti (Sun-Dried Tomato 'sandwiches')

Name: Pomodori Secchi Imbottiti (Sun-Dried Tomato 'sandwiches')
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 15 sandwiches, 4-6 serving(s)
Ingredients: 30 sun dried tomatoes; 1/3 cup bread, crumbs fine dry; 2 garlic cloves, minced; 1/3 cup grated pecorino cheese; 2 -3 tablespoons finely chopped flat leaf parsley; 4 -5 tablespoons extra virgin olive oil

Submitted by evelynathens

"From In Nonna's Kitchen, Carol Field. You have a choice of sun-dried tomatoes for this dish: you can buy them already plumped in oil or you can refresh them yourself in warm water. Taste your sun-dried tomatoes to be sure that they are not overly salty and look them over to be sure they are without holes."

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Ready In:: 15mins
Ingredients:: 6
Yields:: 15 sandwiches
Serves:: 4-6

ingredients

30 sun dried tomatoes
¹⁄₃ cup bread, crumbs fine dry
2 garlic cloves, minced
¹⁄₃ cup grated pecorino cheese
2 -3 tablespoons finely chopped flat leaf parsley
4 -5 tablespoons extra virgin olive oil

directions

If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using tomatoes in oil, barely pat them dry.
In a small bowl combine the bread crumbs, garlic, cheese, parsley and 2 tablespoons of olive oil. Place half the tomatoes skin side down on a clean work surface. Pat 1 teaspoon of the mixture over the top of each, and cover with another sun dried tomato, skin side up, to make a sandwich.
Warm the remaining olive oil in a large saute pan and very gently saute the tomato sandwiches for a minute or two on each side. Drain, pat them dry on paper towels and serve at room temperature as part of an antipasto or as an informal appetizer with a glass of wine.