A beautiful vegetarian sandwich with baked (not fried) tomatoes that will please herbivores and omnivores alike!
The tomatoes are BACK. I told you they would be. And they’re on a sandwich this time. A delicious sandwich.
Some arugula for good measure…
AND OF COURSE THE CREAMY PESTO. Can anyone tell that I’m head-over-heels in love with pesto yet? Because I am. But I guess on to the main show. This recipe involves two previous recipes of mine: Baked Heirloom Tomatoes with Creamy Pesto Sauce and Silky Red Wine Balsamic Glaze. Basically I’ll make the baked heirlooms as an appetizer or side one night and then use the leftovers to make these bad boys later in the week. Leftovers are king in our house.
THE GLAZE IS A REQUIREMENT! Seriously, you will regret it if you don’t make it and it takes like 15 minutes. So. Simple.
Crispy Baked Heirloom Tomato Sandwich
Prep time: 5 minutes | Cook time: 10 – 15 minutes | Serves: 4
- 4 Baked Heirloom Tomatoes
- 4 ciabatta rolls
- 8 oz. mozzarella cheese
- Fresh arugula
- ¼ cup red wine balsamic glaze
- 2-3 Tbsp. of your favorite pesto
- 2-3 Tbsp. Greek yogurt
Preheat oven to 250°F. Place halved ciabatta rolls in the warm oven for 5-7 minutes or until lightly toasted.
Combine the Greek yogurt and pesto in a small bowl.
Take the bottom half of the roll and put about 1 tsp. of sauce on the bottom. Place the tomato on top followed by the mozzarella, a handful of arugula, another tsp. of sauce, and a drizzle of the red wine balsamic glaze.
Place the sandwiches back in the oven for about 5 minutes or until everything is heated through and the cheese is melty. Enjoy!
You should definitely have glass of that red wine while you are making this. A salad or some roasted asparagus would probably be nice too. But for sure the wine.