This Roasted Tomato Sandwich is served on a ciabatta roll layered with a flavored mayonnaise, Kalamata olives, and fresh basil.
One of the great pleasures of summer for any southerner is the enjoyment of a fresh tomato sandwich. It is one of the most divine tastes to have ever emerged from a southern kitchen.
If you were raised in the south, you know exactly what I mean – two slices of white bread thickly spread with real mayonnaise, topped with slices of fresh, homegrown tomato, seasoned generously with salt and pepper. Best eaten while standing over the sink to catch the juices that run right off your elbow. My mouth is watering just thinking about it.
I wanted to take that simple, perfect concept and do something just a little different with it. This Roasted Tomato Sandwich was the result. It in no way supplants its classic counterpart but stands on its own as a glorious way to enjoy my favorite summer produce.
And as delicious as that perfect summer tomato sandwich is, this one with its roasted tomatoes, olives, and basil runs it a pretty close second. Hope you enjoy it!
How to Make a Roasted Tomato Sandwich
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place thickly sliced tomatoes on a baking sheet lined with parchment paper. Drizzle each slice with olive oil and sprinkle lightly with salt and pepper. Bake for 20-25 minutes or until the tomato slices begin to darken around the edges.
👉 PRO TIP: I used thick slices of several different varieties of heirloom tomatoes, but you can use any fresh, ripe tomatoes that you have on hand.
- While the tomatoes bake, prepare the sandwich spread. Combine the mayonnaise, Parmesan cheese, garlic, and pepper in a small bowl. Stir until well combined.
- Assemble the sandwiches. Split the rolls if needed. Spread each cut half of the rolls with a generous amount of the sandwich spread. Top with a layer of roasted tomato slices, a few Kalamata olives, and a sprinkle of basil. Repeat with a second layer of tomato slices, olives, and basil.
- Cut each sandwich in half and serve immediately.
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Roasted Tomato Sandwich
Ingredients
- 4 large tomatoes thickly sliced
- 2 tablespoons olive oil
- salt and pepper
- 2 ciabatta rolls split
- 10 Kalamata olives halved, pitted
- 1 tablespoon chopped fresh basil
For the sandwich spread:
- ⅓ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ garlic clove finely minced
- dash of pepper
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place sliced tomatoes on the prepared baking sheet. Drizzle each slice with olive oil and sprinkle lightly with salt and pepper. Bake for 20-25 minutes or until tomatoes slices begin to darken around the edges.4 large tomatoes, 2 tablespoons olive oil, salt and pepper
- While the tomatoes bake, prepare the sandwich spread. Combine the mayonnaise, Parmesan cheese, garlic, and pepper in a small bowl. Stir until well combined.⅓ cup mayonnaise, ¼ cup grated Parmesan cheese, ½ garlic clove, dash of pepper
- Assemble the sandwiches: Split the rolls if needed and spread each cut half with a generous amount of the sandwich spread. Top with a layer of roasted tomato slices, a few Kalamata olives, and a sprinkle of basil. Repeat with a second layer of tomato slices, olives, and basil.2 ciabatta rolls, 10 Kalamata olives, 1 tablespoon chopped fresh basil
- Cut each sandwich in half and serve immediately.
Notes
- Use peak-season tomatoes for the best flavor. Look for ones that feel heavy for their size and have a deep, rich color.
- Toast the bread lightly before assembling. This helps prevent sogginess and adds a bit of crunch that pairs well with the soft, roasted tomatoes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Now that is one SPECIAL tomato sandwich!!!!!!!!
A great tomato sandwich is one of the greatest joys of summer! What a great idea to roast the tomatoes to bring out the natural sweetness. I’m now craving this, Lana!
My friends, who are wonderful large scale farmers, plant a few tomatoes for family and friends. Their method for distribution – there is a table under a tree at their farm shop building. Pull in and see if there are tomatoes on the table. If so, help yourself. It’s the most wonderful thing in the summer to get one of those really vine ripe tomatoes, come home, and enjoy “red sunshine.”
I am going to try this method. I may add a little bacon to the roasted tomatoes. That wouldn’t be too much, would it?
Miss P
I bet those tomatoes are delicious! And, well, everything’s better with bacon :-)
I honestly believe I could eat a tomato sandwich every single day when fresh tomatoes are in season…but I’ve never roasted them. I also believe you CAN teach an old dog new tricks. Have to try this stat!
I could have one every day, too, Barb. Although this is a different way to enjoy fresh tomatoes, it will not replace my love for the classic! It’s also a good way to enjoy a tomato sandwich when garden tomatoes are out of season. The roasting really improves the flavor.
That ciabatta! It looks incredible. And these sandwiches look like an amazing way to put them to use! I’ve never had a tomato sandwich but I’ll have to try these for my husband, a real tomato lover. :)
Never had a tomato sandwich!? Bless your heart :-)
We’ve been enjoying fresh tomato sandwiches from our garden…you’ve just inspired me to change things up by roasting the tomatoes! Looks delicious Lana!
Roasting the tomatoes gives them such a lovely, concentrated flavor, Martha. Hope you enjoy it!