Tomato Sandwich From Italy Recipes

Steps:

• Toast the bread. Take each slice and rub one side all over with the cut side of the garlic clove. (The clove should start to disintegrate into the bread.) Rub each slice with the cut sides of the soft halved tomato, pressing so the tomato flesh sticks to the bread. Drizzle bread with oil, then sprinkle with salt.
• Spread mayonnaise over the tomato pulp. Place the sliced tomatoes on top of 2 pieces of the bread. Cover tomato slices with onions and sprinkle with salt. Top with bacon if using, then use the other 2 slices of tomato-rubbed bread to make sandwiches. Eat over the sink.

Steps:

• All ingredients in this recipe are to taste.
• Assume that each person will eat at least a half loaf sandwich.
• Build these sandwiches immediately before serving.
• Slice tomatoes to 1/4 or 1/2 inch slices.
• Crush lots of fresh garlic cloves.
• Chop some basil leaves leave some whole for decoration.
• Cut loaf of Italian bread in half crosswise.
• Slice each half loaf lengthwise but NOT all the way through as you would for a sub sandwich.
• Open each half loaf flat.
• Drizzle a good amount of olive oil on both sides of the loaf.
• Spread fresh garlic (to taste) on bottom of loaf.
• Spread some chopped basil (to taste) on bottom of loaf.
• Lay tomato slices on bottom of loaf slightly overlapping.
• Add more garlic if desired.
• Salt and pepper to taste.
• Add some whole basil leaves for decoration.
• Serve open for eye appeal.

Steps:

• Preheat oven to broil.
• In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
• Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
• Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Steps:

• Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
• Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
• Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Steps:

• Spread 1 to 2 tablespoons mayonnaise (depending on taste) evenly over both slices of bread. Place two slices of tomato on one slice of bread and sprinkle with half of the salt and pepper. Add two more slices of tomato and sprinkle with remaining salt and pepper. Place second slice of bread, mayonnaise side down, on the top.