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Grilled Tomato Sandwiches

 Grilled Tomato Sandwiches
After having one too many BLT's one summer, I started making these instead. I actually like these sandwiches a lot better! --Wendy Stenman
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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

2 of 2

Grilled Tomato Sandwiches (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 495 calories, 21 g fat (3 g saturated fat), 8 mg cholesterol, 1,203 mg sodium, 64 g carbohydrate, 4 g fiber, 12 g protein.