This is extra delicious if you use spinach artichoke dip instead of the mayonnaise mixture. When tomatoes are at their peak in summer time this is one of my favorites to make. If you know someone who grows tomatoes in their garden, make friends with them to get the full effect of this delicious sandwich.
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
4 ripe tomatoes, sliced
3 Tbsp. mayonnaise
½ tsp. dried parsley
¼ tsp. dried oregano
¼ tsp. black pepper
3 Tbsp. grated parmesan cheese, divided
4 slices sour-dough bread, lightly toasted
1. Preheat oven to broil.
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 tsp. parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining parmesan cheese.
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
Yield: 2 servings