Grilled Tomato Sandwiches Recipe

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After having one too many BLT's one summer, I started making these instead. I actually like these sandwiches a lot better! --Wendy Stenman
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 slices tomato (3/4 inch thick)
  • 1/2 teaspoon salt, divided
  • 6 tablespoons mayonnaise
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 round cheese focaccia bread or focaccia bread of your choice (12 inches), halved lengthwise
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon pepper
  • 1 cup chopped water-packed artichoke hearts, rinsed and drained
  • 3 cups torn romaine or spinach

Nutritional Facts

1 serving (1 each) equals 495 calories, 21 g fat (3 g saturated fat), 8 mg cholesterol, 1203 mg sodium, 64 g carbohydrate, 4 g fiber, 12 g protein.


  1. Sprinkle one side of tomato slices with 1/8 teaspoon salt. Place salt side down on paper towels for 10 minutes. Repeat with second side. In a small bowl, combine the mayonnaise, lemon juice and garlic; set aside.
  2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place bread cut side down on grill. Place tomatoes on grill. Grill, covered, over medium heat or broil 4 in. from the heat for 2 minutes or until bread is golden brown.
  3. Sprinkle tomatoes with the vinegar, pepper and remaining salt. Spread mayonnaise mixture over bread. On the bottom half, layer tomatoes, artichokes and romaine; replace bread top. Cut into wedges; serve immediately. Yield: 4 servings.
TEST KITCHEN TIP The tomatoes must be sliced thick and grilled no more than the 2 minutes specified in the recipe.
Originally published as Grilled Tomato Sandwiches in Test Kitchen Favorites 2004 2005, p75

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