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 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.
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.
The Roasted Tomato Sandwich consists of perfectly ripened tomatoes, roasted, and layered on a ciabatta roll with a flavored mayonnaise, Kalamata olives, and fresh basil. Yum!
Enjoy fresh, homegrown tomatoes in this Roasted Tomato Sandwich on a ciabatta roll!Click To TweetHow 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!
Yields 2
Use some of your garden fresh tomatoes to make this delicious Roasted Tomato Sandwich!
10 minPrep Time
25 minCook Time
35 minTotal Time
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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
- 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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More fresh tomato recipes you might enjoy from around the internet:
- 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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