tomato sandwich

The perfect filling vegetarian sandwich featuring fresh, thick slices of summer tomatoes paired with salty cheese/olive tapenade, and finished with a slather of hummus.

Tomato Sandwich with Olive Tapenade and Hummus

garlic

olives, mix of black and green that have been drained

red pepper

fresh flat leaf parsley

basil (about 2 leaves)

lemon juice

olive oil

sea salt

black pepper

bread

tomato,

feta

hummus

Lettuce

Make the olive tapenade: Pulse garlic in the food processor until minced. Add olives, roasted red pepper, parsley, basil, lemon juice, olive oil, sea salt, black pepper, and lemon juice. Pulse until olives are in small pieces. Add salt and pepper to taste. Alternatively, chop all the ingredients well and stir to combine.

Toast the bread if desired then layer with hummus, lettuce, tomatoes, olive tapenade, and crumble feta.

Made this sandwich last night for supper and it was awesome! JFYI - I served a green salad tossed in the Liquid Gold vinaigrette from Cookie and Kate's "Love Real Food." When DH and I split a second sandwich, I decided to  lightly toss the greens it the dressing and the lemony hit from the dressing was fantastic!

These Caprese Sandwiches are the perfect summer lunch- made with juicy ripe tomatoes, fresh mozzarella cheese, fresh basil, and  pest0-mayo on a baguette, they are great made ahead or packed for picnic lunches on the go.

Caprese Sandwich

20-24 inch baguette

pesto- store-bought, arugula pesto or Basil Pesto

mayo

tomatoes,

mozzarella balls, sliced

basil leaves

salt and pepper

balsamic vinegar,

garlic cloves

smoked almonds (or toasted almonds, or pinenuts)

Basil leaves (or flat-leaf parsley)

Cups packed Arugula

cup olive oil

1/4-1/2 tsp kosher salt (if your almonds

cracked pepper

Make arugula pesto if using: Place everything in a food processor and pulse repeatedly, until uniformly combined, but not too smooth.

Slice baguette in half lengthwise, leaving one side intact. Toast it a little if you like.

Mix the 1/4 cup mayo and 3-4 tablespoons pesto together. Slather over the insides of the baguette.

Layer with mozzarella and tomatoes. Season with salt and pepper.

Add the fresh basil. Drizzle with olive oil and balsamic.

Close the baguette and cut it into 5- 6 pieces. Tightly wrap any leftovers and keep in the fridge for up to 2-3 days.

Tomato Sandwich is easy, requires minimal ingredients and one of those snacks that you can make super quickly. This is a grilled Cheese and Tomato sandwich version made with tomatoes, cheddar cheese, dried herbs and seasonings.

Tomato Sandwich | Cheese and Tomato Sandwich

tomato (medium to large, thinly sliced)

cheddar cheese (or add as required)

½ teaspoon dried oregano (or add as required)

basil (or add as required)

Butter ((softened) or add as required)

First rinse 1 medium to large tomato and wipe dry with a clean kitchen towel.

Slice and discard the top part of the tomato. Thinly slice the tomatoes. But do not cut into transparent thin slices.

Spread butter on all the bread slices.

Place 3 to 4 tomato slices on half of the buttered bread slices.

Sprinkle a few pinches of herbs, black pepper or red chili flakes. You can also sprinkle some 1 to 2 pinches of salt if you like.

Cover with remaining half of the bread slices.

Heat a frying pan or skillet or tawa and brush some softened butter on it. 

Place the prepared cheese and tomato sandwich on the skillet and gently move it around so that is soaks up the butter.

Place a plate or lid on the sandwich. On top of the plate place a heavy weight like mortar or a heavy bowl. Or you could just use a heavy plate or tray. 

When the bottom bread is grilled well, toasted evenly with a golden crust, then remove the lid and heavy weight. Brush some butter on top side. 

With a spatula turn over the sandwich. You will see the crisp and grilled side facing you.

Place the lid and heavy weight again and grill till the bottom bread is golden.

Remove and serve hot or warm.

On a large skillet or tawa or frying pan, you can easily toast 2 to 3 sandwiches together. 

Here's how to make a kick-ass Bacon, Lettuce, and Tomato Sandwich.

The Best BLT (Bacon, Lettuce, and Tomato) Sandwiches with Special Sauce

good quality, thick sliced bacon

thick-cut, hearty bread

butter

Salt and pepper

Romaine lettuce

mayonnaise

tbsp dill pickle relish

tbsp dijon mustard

tbsp honey

paprika

onion powder

tsp minced garlic

Heat a skillet over medium heat until warm....

Heat a skillet over medium heat until warm. Add a few slices of bacon and cook until crisp on both sides. Remove to a paper towel lined plate to drain while you cook the rest of the bacon.

Toast the slices of bread, buttering the outside...

Toast the slices of bread, buttering the outside of the slices. Buttering the bread is optional.

Mix all the sauce ingredients in a bowl.

Assemble the sandwiches: spread one slice of bread...

Assemble the sandwiches: spread one slice of bread with a generous amount of BLT sauce. Lay a couple slices of bacon over the sauce, top with a slice or two of tomato and a few pieces of lettuce. Top with another piece of toasted bread and serve.

After making this sandwich nearly every day in the summer, this Boursin tomato sandwich really is the most delicious lunch...ever. And with juicy tomatoes and crispy garlic bread, it&#039;s elevated enough to serve to friends and family. (Ready in just 15 minutes, so you can spend more time enjoying your company and less time preparing food!)

The Very Best Boursin Tomato Sandwich

tomato

sourdough bread

Tbsp Boursin cheese

basil

Tbsp margarine

garlic (minced)

spinach

Prep Tomato: Slice the tomato into thin slabs and lay it on a paper towel. Sprinkle with salt and pepper. Let sit while you gather everything else, then pat slightly dry.

Assemble: Build the sandwich by spreading Boursin onto a slice of sourdough, then layering on the tomatoes, basil, and optional spinach, topping with the other slice of bread. In a separate bowl, stir together margarine and garlic. Spread garlic mixture onto the outsides of the sandwich.

Cook in a skillet over medium heat until both sides are toasty and golden brown, about 3 to 5 minutes per side.

Just made this sandwich. My Gahawd is this GOOOD! The addition of the spinach is worth the effort, however, did cause the Sammy to slide a bit when I flipped it but was fine to push back together, just be careful. This is delicious will be making it again. Am on the hunt for some nice heirloom tomatoes....as opposed the the generic hot house toms from my local Fry's would really take this off the chart! Thanks for the recipe!!

Easy and delicious recipe. Great summer recipe when it's too hot to cook and when summer ripened tomatoes are available.  
This recipe is a keeper!! Thanks for sharing it!

Delightful!  I might have to go down to 1 layer but still... Finally another great  use for those summer tomatoes of which I always find myself having too many of!!  But as-advertised, easy to make, easy to store for lunch and tastes great!

(Better Late than Never Hint: Don't plant tomatoes while hungry or else you'll end up with too many, all at once,  even for neighbors and friends!!)

Try this!  The smell of that cheese grilling was wonderful.  A great sandwich.  I would love to post a photo, but I can never get mine to look as good as the ones posted.  But seriously try this super easy sandwich.

love it! It’s a messy but delicious sandwich that I’ll make again and again!

So good! All the flavors go together so good. I will definitely be making this more when my tomatoes come in. Thank you!

Perfect summer dinner with fresh basil from the garden. Only thing that will make it better I are my own tomatoes when they come in!  

PS:  paired this with a cup of freshly made cold cucumber soup!  Chef’s kiss

This is such an easy delicious recipe! Made it before work in 10 minutes. I've never cooked with Boursin cheese but have always seen it in the store.. ITS SO GOOD. I like this one bc its quick, savory but still fresh with the basil. Def a new staple

Yummy and refreshing- a great BBT (Boursin, Basil &amp; Tomato)! Made homemade sourdough and fresh basil from the garden to complement this winner of a meal.

https://www.youtube.com/watch?v=TbWZMxlASSg

After making this sandwich nearly every day in the summer, this Boursin tomato sandwich really is the most delicious lunch…ever. And with juicy tomatoes and crispy garlic bread, it’s elevated enough to serve to friends and family. (Ready in just 15 minutes, so you can spend more time enjoying your company and less time preparing food!)

Grab the full written recipe here: https://www.liveeatlearn.com/boursin-tomato-sandwich/

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Easy and delicious prosciutto tomato sandwiches with homemade basil pesto, mozzarella cheese, heirloom tomatoes, and more!

Prosciutto Pesto Tomato Sandwich Recipe (video)

pistachios (salted & roasted)

parmesan cheese

lemon

tsp sea salt

black pepper (to taste)

French baguette (or sandwich rolls, ciabatta bread, focaccia bread)

mayonnaise (or olive oil)

-3 tbsp sun-dried tomato bruschetta

baby arugula

mozzarella cheese (or burrata cheese)

sea salt and black pepper (for seasoning)

heirloom tomato (or 2 medium tomatoes)

prosciutto

dry coppa

dry salami

This recipe can be adjusted to make less or more sandwiches.

Into a food processor or blender, place all the pesto ingredients: pistachios, garlic, parmesan cheese, olive oil, and fresh basil.

Add the zest of 1 lemon, then squeeze out the lemon juice: you’ll need about 3 tablespoons of juice. Season the pesto with salt and pepper.

Pulse everything together for a few minutes, until a smooth paste forms.

If you have leftover pesto, simply place it into an airtight container and keep it stored in the refrigerator for up to 1 week.

Making the Basil Pesto:

Start with the bread - slice your baguette or sandwich roll in half. Spread mayonnaise on each half, or coat in olive oil (both work well).

Place the bread onto a baking sheet and toast in the oven under the broiler until golden brown and crispy. You can also do this in a toaster oven if you have one.

Preparing the Sandwich Bread:

Spread a generous amount of basil pesto on both halves of toasted bread. Next, add a few teaspoons of sun-dried tomato bruschetta over the top of the pesto.

Add a handful of baby arugula onto one half, then top with slices of mozzarella cheese (or pull apart the burrata cheese and spread it over the top). If desired, season the cheese with salt and pepper.

Next, slice the heirloom tomato – not too thick and not too thin. Add tomato slices over the cheese and season with salt and pepper.

Next, top with a generous amount of prosciutto, then add slices of dry Coppa and/ or salami on top. Top the sandwich the second half of bread and enjoy!

Making the Sandwiches:

https://www.youtube.com/watch?v=i8yqKfqx8fE

Tap to get the recipe 🡇🡇🡇

Get the full recipe here:

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Contents of this video:
00:00 Introduction
00:49 Making Basil Pesto
02:32 Preparing the Bread
03:30 Making the Sandwiches
06:56 Taste Test

#easyrecipe #sandwich #recipe #lunch #foodie #prosciutto #tomato #tatyanaseverydayfood

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