Heirloom Tomato Sandwiches
These easy toasted sandwiches are the perfect way to enjoy juicy large heirloom tomatoes! With toasted ciabatta, melted cheese, pesto mayo and any little flavor morsels you care to add, these are a filling, quick, and easy meal.
Ingredients
- 2 individual sized ciabatta loaves, or one full sized loaf, halved
- 2 medium heirloom tomatoes, cut into thick slices
- 2 thick slices smoked cheese or provolone, or a handful of grated
- 3 thick slices gouda or swiss cheese, or a handful of grated
- red onion slices, to taste
- sliced olives, to taste
Pesto Mayo
- 2 tbsp mayonnaise
- 1 tbsp basil pesto
- ½ tsp dijon mustard
- ¼ tsp honey
Instructions
- Prepare the pesto mayo sauce by whisking together all of the ingredients in a small bowl. Cover and set aside.
- Pre-heat the grill or broiler. Slice the ciabattas open and spray or brush with olive oil. Place under the grill / broiler until they are browned and toasted.
- Remove the top slices of the ciabatta from the tray. Arrange the cheese over the bottom slices of the ciabatta. Make sure that the browned edges are all covered by cheese - this will stop them from burning. Place the ciabatta bottom slices back under the grill / broiler until the cheese has melted. It will only take a few moments for the cheese to start bubbling so keep a very close eye on them.
- Now you can assemble the sandwiches! Arrange the tomato slices over the bottom of the ciabatta. Add salt and pepper, then the onion and olives. Spoon the pesto mayo over the top and then cover with the top of the ciabatta.
- Slice and serve!
Calories: 739kcal, Carbohydrates: 70g, Protein: 31g, Fat: 37g, Saturated Fat: 16g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 88mg, Sodium: 1.474mg, Potassium: 302mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1.467IU, Vitamin C: 12mg, Calcium: 552mg, Iron: 1mg