Roasted Tomato Sandwich
A Roasted Tomato Sandwich with basil, olives, and Parmesan mayo for a simple summer lunch packed with bold, fresh flavor.
Servings 2 servings
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
Serving: 1sandwich | Calories: 469kcal | Carbohydrates: 41g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 1068mg | Potassium: 625mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2315IU | Vitamin C: 34mg | Calcium: 179mg | Iron: 1mg
