Grilled Tomato Sandwiches Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 artichoke hearts
  • 3 cups torn romaine or spinach

Directions

Sprinkle one side of tomato slices with 1/8 teaspoon salt. Place salt side down of paper towels for 10 minutes. Repeat with second side. In a small bowl, combine the mayonnaise, lemon juice and garlic; set aside.
Coat grill rack with cooking spray before starting the grill. Place bread cut side down on grill. Grill, covered, over medium heat for 2 minutes or until bread is golden brown.
Sprinkle tomatoes with 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

Nutritional Facts

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

  • 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 artichoke hearts
  • 3 cups torn romaine or spinach
  1. Sprinkle one side of tomato slices with 1/8 teaspoon salt. Place salt side down of paper towels for 10 minutes. Repeat with second side. In a small bowl, combine the mayonnaise, lemon juice and garlic; set aside.
  2. Coat grill rack with cooking spray before starting the grill. Place bread cut side down on grill. Grill, covered, over medium heat for 2 minutes or until bread is golden brown.
  3. Sprinkle tomatoes with 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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