My Favorite Open Faced Tomato Sandwich Recipes

OPEN FACE TOMATO SANDWICH

Steps:

• Cut bread in small round or daisy shapes, about 3 per slice of bread, wrap in plastic and set aside.
• Slice tomatoes thinly, discarding ends. Stir curry powder into mayonnaise.
• Spread a thin layer of butter on each round and then spread with curry mayonnaise mixture.
• Top with one thin slice of tomato. Before serving, pipe a small rosette of cream cheese in center of tomato and garnish with small piece of parsley.

MY FAVORITE OPEN-FACED TOMATO SANDWICH

Steps:

• Spread butter, margarine, or Pam on both sides of each piece of bread.
• Grill on a cast iron skillet, non-stick pan, or whatever it takes to get them toasted. (You can toast them in a toaster and then butter them, but I've found that makes them a little soggy.).
• In the meantime, slice each tomato into 8 slices.
• When the bread is toasted on both sides, spread Boursin or goat cheese on one side of the bread.
• Top each bread slice with four tomatoes.
• Sprinkle each sandwich with kosher salt to taste.

OPEN-FACE PESTO TOMATO SANDWICH

Steps:

• Heat broiler.
• Place bread halves, cut sides up, on baking sheet; spread with dressing. Top with tomatoes and cheese.
• Broil, 4 inches from heat, 2 min. or until tomatoes are heated through and cheese is melted.
• Top with pesto. Cut each sandwich in half to serve.

OPEN-FACED GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• Toast the bread rounds in a toaster oven.
• Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
• Top cheese with tomato slices. Season with salt and pepper to taste.