Myfavoriteopenfacedtomatosandwich Recipes

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MY FAVORITE OPEN-FACED TOMATO SANDWICH



My Favorite Open-Faced Tomato Sandwich image

This is my favorite way to eat tomatoes, developed accidentally by my brother-in-law on a "empty cupboard" day. I've been addicted ever since! It's a great simple lunch or snack.

Provided by BoxerRebellion

Categories     Lunch/Snacks

Time 15m

Yield 4 sandwiches, 2 serving(s)

Number Of Ingredients 5

2 roma tomatoes
4 slices bread (I prefer the specialty bakery or homemade, but any will do)
boursin cheese (I like goat cheese on these too)
margarine or Pam cooking spray, for toasting
kosher salt

Steps:

  • Spread butter, margarine, or Pam on both sides of each piece of bread.
  • Grill on a cast iron skillet, non-stick pan, or whatever it takes to get them toasted. (You can toast them in a toaster and then butter them, but I've found that makes them a little soggy.).
  • In the meantime, slice each tomato into 8 slices.
  • When the bread is toasted on both sides, spread Boursin or goat cheese on one side of the bread.
  • Top each bread slice with four tomatoes.
  • Sprinkle each sandwich with kosher salt to taste.

Nutrition Facts : Calories 144.2, Fat 1.8, SaturatedFat 0.4, Sodium 343.6, Carbohydrate 27.7, Fiber 1.9, Sugar 3.8, Protein 4.4

HOT OPEN-FACED SANDWICH



Hot Open-Faced Sandwich image

I used to get this all the time at a nearby coffee shop when I was in college, and it's still a favorite lunch. At home, I generally use whole wheat instead of the original white bread, mustard instead of mayonnaise and a slice of processed cheddar cheese instead of American. Tastes great either way. Really be generous with the pepper!

Provided by echo echo

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

1 slice white bread
1 tablespoon mayonnaise
1 slice ham
1 slice American cheese
1 slice tomatoes (large, thick slice)
pepper (lots)

Steps:

  • Spread mayo on the bread.
  • In sequence, place on the bread the ham, cheese& tomato.
  • Generously shake pepper over all.
  • Place under broiler until cheese starts to melt.

Nutrition Facts : Calories 253, Fat 15.3, SaturatedFat 5.7, Cholesterol 32.1, Sodium 742.6, Carbohydrate 19.1, Fiber 0.8, Sugar 2.5, Protein 9.8

OPEN FACE MOZZARELLA SANDWICH



Open Face Mozzarella Sandwich image

This is a good way to use up some leftover Italian bread -- or any bread for that matter. Fresh mozzarella melted over vine ripe tomatoes and basil, then drizzled with extra-virgin olive oil and balsamic vinegar. Yummy! A nice glass of red wine and you're in heaven! Enjoy with a nice salad or a cup of soup; makes a lovely lunch or afternoon snack.

Provided by Julia Monroe

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

4 slices Italian bread
4 slices ripe tomato
4 leaves fresh basil
4 slices fresh mozzarella cheese
2 tablespoons extra virgin olive oil, divided
2 tablespoons balsamic vinegar, divided

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay the 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  • Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

Nutrition Facts : Calories 204.5 calories, Carbohydrate 12.6 g, Cholesterol 22.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 5.2 g, Sodium 160.2 mg, Sugar 2.4 g

OPEN-FACED TOMATO AND CHEDDAR GRILLED CHEESE



Open-Faced Tomato and Cheddar Grilled Cheese image

Open-face sandwiches make an easy lunch for a crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Serves 4 to 6

Number Of Ingredients 6

4 small tomatoes, cut crosswise into 1/4-inch-thick slices
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
1 baguette, halved lengthwise
6 ounces extra-sharp cheddar cheese, thinly sliced

Steps:

  • Preheat broiler. Arrange tomatoes in a single layer on a rimmed baking sheet. Drizzle with 3 tablespoons oil, and season with salt and pepper. Broil until tomatoes are soft, about 5 minutes.
  • Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
  • Arrange tomatoes over bread, slightly overlapping. Top with cheese. Place on baking sheet; broil until cheese has melted and is bubbling, 1 to 2 minutes.

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