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!
[clickToTweet tweet=”Enjoy fresh, homegrown tomatoes in this Roasted Tomato Sandwich on a ciabatta roll!” quote=”Enjoy fresh, homegrown tomatoes in this Roasted Tomato Sandwich on a ciabatta roll!”]
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! All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
For the sandwich spread:
More fresh tomato recipes you might enjoy from around the internet:
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
- 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