No matter which way you slice it, there’s a tomato sandwich for every occasion. We’ve rounded up our favorite picks for dinner, company, and packed lunches this fall…
TOMATO SANDWICHES, THREE WAYS
Open-Faced Tomato-Asparagus Sandwiches
There’s nothing like a warm dinner that stacks all four food groups together and is ready to eat in ten minutes!
4 slices of crusty Italian bread (or Macrina’s Volkorn bread, pictured here), lightly toasted
4 teaspoons pesto
4 teaspoons mayonnaise
12-16 spears of asparagus, trimmed and steamed
4 thin slices prosciutto ham
4 large slices beefsteak or heirloom tomato
4 thin slices provolone cheese
Preheat the oven broiler. Stir together the pesto and mayonnaise. Place the toasted bread slices on an ungreased baking sheet and spread the pesto mixture over reach one. Top each slice with 4-5 spears of steamed asparagus, followed by the the prosciutto, tomato, and cheese. Add fresh ground pepper to taste on top if you like.
Place the baking sheet on the top rack of the oven and cook for 5 minutes, or until the cheese is melted and slightly browned or bubbly. Remove from the oven and serve warm. (A true dinner sandwich, this one may require a knife and fork.)
Garlicky Tomato Bruschetta
Looking for a shareable sandwich recipe? Bruschetta gives a light bite with full-on flavor. It’s the perfect way to showcase your favorite fall tomato.
1 French baguette, sliced
1/8 cup olive oil for coating bread, plus 2 tablespoons for tossing with toppings
2 large tomatoes, diced (1 1/2 to 2 cups)
2 tablespoons fresh basil, chopped
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons red onion, finely chopped
fresh ground black pepper, to taste
Preheat the oven broiler. Arrange the bread slices flat on a baking sheet and brush with olive oil. Toss together the rest of the ingredients in a large bowl. Place the bread slices on the top rack of the oven until lightly toasted, 1-2 minutes. Remove from oven and spoon the tomato topping on each slice. Serve sprinkled with parmesan, chevre, or mozzarella if you like.
Cherry Tomato Focaccia
This simple open-faced sandwich is a labor of love. Cut it into wedges and pack it up for someone special.
1 tablespoon baker’s yeast
1 tablespoon granulated sugar
1/2 cup water
1 cup all-purpose flour
3-4 tablespoons olive oil
1 tablespoon rosemary, chopped
1/2 teaspoon coarse table salt
1/2 pint cherry tomatoes, sliced or halved
1/4 cup grated parmesan cheese
Combine the yeast, sugar and half of the water in a large bowl and let sit for 10 minutes. Once the yeast is activated, add the rest of the water and the flour and combine to form a smooth ball of dough. Cover the top of the bowl with a tea towel and let the dough sit in room temperature for one hour.
Preheat oven to 375 degrees. Coat a 10-inch deep-dish pie plate or brownie pan in olive oil. Gather the dough into a ball and place it in the pan,then knead it out evenly toward the edges of the pan. Prick the dough with a fork in a few places, brush the top evenly with the olive oil, then sprinkle on the rest of the ingredients. Place in the oven and bake for 20 minutes, until fluffy and light brown. Cool 5 minutes before slicing, and serve.