Open Face Pesto Tomato Sandwich Recipes

OPEN-FACE PESTO TOMATO SANDWICH

Steps:

• Heat broiler.
• Place bread halves, cut sides up, on baking sheet; spread with dressing. Top with tomatoes and cheese.
• Broil, 4 inches from heat, 2 min. or until tomatoes are heated through and cheese is melted.
• Top with pesto. Cut each sandwich in half to serve.

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.

TOMATO-FETA OPEN-FACE SANDWICH

Steps:

• Lightly toast thick slices of white bread (a Pullman loaf is ideal), then drizzle with olive oil. Add tomato slices, salt and freshly ground black pepper, slabs of feta, fresh oregano, and more oil.

PEA PESTO OPEN-FACED SANDWICHES

Steps:

• In a food processor, combine basil, peas, garlic, salt, pepper, and extra virgin olive oil. Process until smooth and blended.
• Toast bread in oven (350 degrees F) or toaster for about 3-4 minutes.
• In a small non-stick saute pan, over medium heat, break Eggland's Best egg onto surface, carefully.
• Fry until transparent membrane turns to white, and yolk is cooked.
• Remove and repeat for each egg.
• Spread about one tablespoon of pesto atop each piece of toast.
• Gently lay each egg atop the pesto.
• Sprinkle with extra salt, pepper, and extra virgin olive oil (optional).

OPEN-FACE TURKEY PESTO SANDWICH

Steps:

• For the turkey mince, sauté ground turkey in a pan with olive oil, salt, cumin, and pepper for about 5-8 minutes until completely cooked through. Set aside.
• Create pesto: lightly toast walnuts in a dry skillet for 3 minutes or until just starting to become fragrant. Blitz together all ingredients for pesto except olive oil in a food processor, then slowly stream in the olive oil until a coarse paste is created.
• Toast sourdough over a lightly oiled skillet or in the oven. Assemble sandwiches with onion, tomato, arugula, turkey mince, and a drizzle of pesto.

MY FAVORITE OPEN-FACED TOMATO SANDWICH

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.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES

Steps:

• To make the sandwich:
• Prepare grill.
• Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
• Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
• To make the pesto:
• In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

OPEN FACE MOZZARELLA SANDWICH

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.