I love the combination of tomato and cheese. The short marination of the tomatoes in the olive oil and the balsamic vinegar gives it a nice kick. Other vinegar is not as nice. If I have it in the fridge I add an extra topping of mozzarella and you can please the meat eaters by adding slices of crunchy bacon. You can make it a closed sandwich by just toasting 4 more slices of bread to top the sandwich.
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar (less if you use other vinegar)
- 3 -4 tomatoes, sliced, they must be ripe and have a good flavor
- 3 tablespoons mayonnaise
- 3 -4 tablespoons grated parmesan cheese (other cheese works well too)
- 1 tablespoon basil, finely chopped (1/2 teaspoon dried basil can be substituted)
- 1⁄4 teaspoon dried oregano
- ground black pepper
- 3 -4 tablespoons grated parmesan cheese, for topping
- 4 slices bread, lightly toasted, for a closed sandwich toast 4 more slices
- Preheat broil/grill.
- In a shallow bowl whisk together the olive oil and balsamic vinegar, add the tomatoes and mix gently, set aside.
- In a small bowl mix together: mayonnaise, cheese, basil, oregano and black pepper.
- Spread this on the 4 slices of toast.
- Place on a baking sheet and broil until the cheese is melted and bubbly.
- Remove from the broil, top with the (drained) tomato slices and then with the rest of the Parmesan cheese, return to the oven and broil for approx 5 minutes.
- Serve open or closed.