Fresh tomatoes are coming in from Doc’s garden and we enjoy eating them for lunch. Broiled Balsamic Tomato and Parmesan Sandwich has an Italian flavor profile. The bread is first toasted until crunchy and then layered with herb mayonnaise and balsamic marinated tomatoes. Parmesan cheese is sprinkled over the top and then broiled until golden brown. Enjoy!
Broiled Balsamic Tomato and Parmesan Sandwich
2 tablespoons balsamic vinegar
1 tablespoon olive oil
8 (½-inch thick) tomato slices
¼ cup full fat mayonnaise (I use Hellman’s)
3 teaspoons chopped fresh parsley
¼ teaspoon dried basil leaves or 1 teaspoon chopped fresh basil leaves
¼ teaspoon freshly ground pepper
1 tablespoon plus ⅓ cup grated Parmesan cheese (the powdered kind), divided
4 slices thick white or Italian bread
Garnish- additional chopped parsley
Pour balsamic vinegar and oil in a pie pan. Add tomatoes and turn over several times coating with vinaigrette. Marinate tomatoes 15 minutes.
Mix mayonnaise, parsley, basil, pepper, and 1 tablespoon Parmesan cheese together in a small bowl. Set aside.
Preheat broiler while bread is toasting. Let toast cool slightly to harden. Place toast on a rimmed baking sheet. Spread herb mayonnaise mixture on toast. Top each slice of toast with 2 drained tomato slices and sprinkle with remaining Parmesan cheese. Broil 5–inches from heat until cheese turns golden brown. Garnish with parsley. Makes 4 slices.
Published in The News and Neighbor on August 3, 2019.