Pomodori Secchi Imbottiti Sun Dried Tomato Sandwiches Recipes

POMODORI SECCHI IMBOTTITI (SUN-DRIED TOMATO 'SANDWICHES')

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

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.

Provided by evelynathens

Categories Vegetable

Time 15m

Yield 15 sandwiches, 4-6 serving(s)

Number Of Ingredients 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

Steps:

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.

Nutrition Facts : Calories 168.7, Fat 14.1, SaturatedFat 1.9, Sodium 335.6, Carbohydrate 10.4, Fiber 2, Sugar 5.8, Protein 2.5

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