Italian-Inspired Tomato Sandwich

6 Feb

This tomato sandwich is the first recipe R ever cooked for me so it has a special place in my heart.  For this recipri, we had a little role reversal: R cooked while I snapped photos. 

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Q: Why did the tomato go out with the prune?
A: Because he couldn’t find a date.

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Ingredients:  Serves 2.
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 sliced roma tomatoes
  • 3 tbsp. mayonnaise
  • 1/2 tsp. dried parsley
  • 1/2 tsp. dried oregano
  • 1/4 tsp. ground black pepper
  • 3 tbsp. grated parmesan cheese (the kind you use on pizza)
  • 4 slices sourdough bread
Assembly: 
  1. Preheat oven to broil.
  2. In a bowl, mix together olive oil & vinegar.
  3. Dip each tomato in the bowl, dousing each in the olive oil & vinegar.
  4. In another bowl, mix mayonnaise, parsley, oregano, black pepper and 1 tbsp. parmesan cheese (the other 2 tbsps of parmesan will come in handy during step 8).
  5. Lightly toast the bread (enough so it will hold the ingredients).
  6. Spread the mayonnaise mixture on each slice.
  7. Place tomatoes on bread.  Add the remaining olive oil & vinegar mixture on top.
  8. Sprinkle 1 tbsp. parmesan cheese on each sandwich.
  9. Place on baking tray (don’t close the sandwich) and broil for 5 minutes or until cheese turns golden brown.  (If you are using a toaster oven, the cooking time may be less.)
  10. Take out of oven and make into a sandwich by pressing the two halves together.
  11. Slice in the center.

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Enjoy!
Pri

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ingredients

step 3

step 3: before & after

step 4

step 6

taste testing

Chef R at work

step 7

step 8

step 9

post-step 9

a very happy Pri

step 11

You can also serve the tomato sandwich open-faced bruschetta-style by simply dicing the tomatoes and not closing the sandwich. This makes for a great appetizer!


  1. Riley June 28, 2012 at 9:42 am #

    Those tomatoes look heavenly! Thanks for sharing.

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