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

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“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.”
READY IN:
15mins
SERVES:
4-6
YIELD:
15 sandwiches
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. 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.

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