Open Face Tomato Sandwich Recipes

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.

OPEN-FACED TOMATO GRILLED CHEESE

Steps:

• Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
• Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

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 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.

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.

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.

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.

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.