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Grilled Tomato Sandwiches

These sandwiches can be assembled in a snap—and are perfect for summer lunches! —Wendy Stenman, Germantown, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 sandwiches


  • 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.
  • Place bread cut side down on a lightly oiled grill rack. 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 immediately.
TEST KITCHEN TIP The tomatoes must be sliced thick and grilled no more than the 2 minutes specified in the recipe.
Nutrition Facts
1 each: 495 calories, 21g fat (3g saturated fat), 8mg cholesterol, 1203mg sodium, 64g carbohydrate (3g sugars, 4g fiber), 12g protein.

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