Open Face Tomato Sandwich Recipes

MAMA'S BEST BROILED TOMATO SANDWICH

Steps:

• Preheat oven to broil.
• In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
• 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.
• Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH

Steps:

• Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
• Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
• Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

OPEN-FACED GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• Toast the bread rounds in a toaster oven.
• Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
• Top cheese with tomato slices. Season with salt and pepper to taste.

OPEN-FACED EGG AND TOMATO SANDWICH

Steps:

• Top each muffin half with tomato; set aside. In a small nonstick skillet, heat oil over medium-low. Gently crack eggs into skillet; cook until whites are almost set, 1 to 2 minutes.
• Top each egg with a slice of cheese; cover skillet for 1 minute. Slide one egg onto each muffin; season with salt and pepper.

OPEN-FACED EGGPLANT AND TOMATO SANDWICHES

Steps:

• Preheat Oven to 450˚F. Line a large cookie sheet with parchment paper. Place rack in the middle of your oven.
• Season each eggplant on both sides lightly with sea salt and pepper. Brush both sides generously with extra light olive oil.
• Bake at 450˚F for 12-15 min or until the slices are soft and browning on the bottom. Remove the eggplant from the oven and set aside to cool.
• Cut eggplant into 1/2-inch slices and sprinkle each side evenly with sea salt and pepper.
• Set up your dipping station: pour flour in a flat bottomed dish. In a separate flat bottomed bowl, use a fork to beat your two eggs (this is your egg wash).
• Heat a large, heavy-bottomed skillet over medium/high heat. Fill it with 1/4" oil and let the oil heat up before adding anything to the pan.
• Dip both sides of your eggplant into flour, then dip it into the beaten eggs (the egg keeps the eggplant from soaking up oil).
• Saute your eggplant in batches. Use a spatula to slide them into the hot oil and fry until golden brown on both sides (about 3-4 minutes per side), turning once. Drain eggplant on paper towels. Add more oil if necessary until finished sautéing.
• In a small bowl, combine 4 Tbsp Mayo and press in 1 garlic clove. Mix well and set aside.
• Toast the cut side of each chiabatta sandwich roll until golden brown. Remove from pan and once it has cooled down a bit, spread about 1 Tbsp of garlicky mayo on the toasted side, top with 2 slices of eggplant followed by a slice or two of tomato.
• Cover with whatever toppings you like. I had basil in my yard so I used that and it was super tasty. The basil added an amazing freshness to this
• luscious thing I call an open face sandwich. Enjoy!

OPEN FACE TOMATO SANDWICH

Steps:

• Cut bread in small round or daisy shapes, about 3 per slice of bread, wrap in plastic and set aside.
• Slice tomatoes thinly, discarding ends. Stir curry powder into mayonnaise.
• Spread a thin layer of butter on each round and then spread with curry mayonnaise mixture.
• Top with one thin slice of tomato. Before serving, pipe a small rosette of cream cheese in center of tomato and garnish with small piece of parsley.