Broiled Tomato Sandwiches

Looking for a casual Saturday afternoon lunch? These open-faced sandwiches are bursting with flavor and show off ripe tomatoes perfectly. Make sure you have a napkin nearby, because the juicy tomatoes can get a bit drippy.

My roomie and I made these after going to the Farmers' Market Saturday morning. We wanted a way to use the tomatoes and basil we had just purchased and were happy we did.

Broiled Tomato Sandwiches

2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 ripe tomatoes, sliced
2 tablespoons mayonnaise
2 tablespoons basil pesto
2 tablespoons grated Parmesan cheese
4 slices bread, lightly toasted

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 and pesto. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 4 slices and sprinkle with Parmesan cheese.

Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced, 2 slices per person.

Suggestion: Goes excellently with a creamy soup. Great for appetizers when served in bite sized pieces open-faced. The marinade can be easily converted into a nice vinaigrette, instead of having to throw it away or boil it.

For a different taste, marinate the tomatoes in balsamic vinegar only (no oil). Try to use foccacia bread.