A Roasted Tomato Sandwich 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.
A couple of weekends ago, I thought I’d take that simple, perfect concept and do something different with it. This Roasted Tomato Sandwichwas 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.
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.
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 this one!
A Roasted Tomato Sandwich on a ciabatta roll layered with a flavored mayonnaise, Kalamata olives, and fresh basil. Click To Tweet
How to Make a Roasted Tomato Sandwich
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.
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 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.
Enjoy!
More Sandwich Recipes on Never Enough Thyme:
- Mediterranean Pressed Sandwich
- Caprese Grilled Cheese Sandwich
- Oven Fried Shrimp Po’ Boy
- Ham Apple Brie Panini
- Steak Sandwich
- Hot Roast Beef Sandwiches with Horseradish Cream
- Tuna Melt
Fresh Tomato Recipes from Other Bloggers:
- Fresh Tomato Pesto from Farm Fresh Feasts
- Shrimp, Tomato, and Spinach Pasta in Garlic Butter Sauce from Julia’s Album
- Bruschetta with Tomato and Basil from Simply Recipes
- Tomato Basil Pizza from David Lebovitz
- Spaghetti with Raw Tomatoes from Leite’s Culinaria
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Roasted Tomato Sandwich
Use some of your garden fresh tomatoes to make this delicious Roasted Tomato Sandwich!
Ingredients
- 3-4 large tomatoes thickly sliced
- Olive oil
- Salt and pepper
- 2 Ciabatta rolls, split
- 8-9 pitted Kalamata olives, halved
- 1 tblsp. chopped fresh basil
For the sandwich spread:
- 1/3 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/2 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.
- 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 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.
- Cut each sandwich in half and serve immediately.
Notes
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Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 677 Total Fat: 44g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 34g Cholesterol: 26mg Sodium: 1108mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 7g Sugar: 15g Sugar Alcohols: 0g Protein: 15g
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Carol at Wild Goose Mama says
Now that is one SPECIAL tomato sandwich!!!!!!!!
Cookin Canuck says
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!
Miss P says
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
Lana Stuart says
I bet those tomatoes are delicious! And, well, everything’s better with bacon :-)
Barbara | Creative Culinary says
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!
Lana Stuart says
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.
Erin @ Texanerin Baking says
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. :)
Lana Stuart says
Never had a tomato sandwich!? Bless your heart :-)
Martha @ A Family Feast says
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!
Lana Stuart says
Roasting the tomatoes gives them such a lovely, concentrated flavor, Martha. Hope you enjoy it!