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    You are in: Home / Recipes / I Could Eat Them All Summer Long Open Face Sandwiches Recipe
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    I Could Eat Them All Summer Long Open Face Sandwiches

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    alvinakatz's Note:

    The key to these sandwiches is in the ingredients. If you try to use winter tomatoes, roma tomatoes, packaged cheese, pre-sliced bread, or anything you couldn’t pick up at a nice big farmer’s market, the whole thing will fail. Adjust the type of cheese to your liking. I really did eat these all summer one year with some delicious New Zealand cheese. A salty crust on the bread is the best. The cheese should be high quality and can be either farmer's style or something with some bite, like cheddar.

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    Units: US | Metric

    • 2 -4 thick slices heirloom tomatoes
    • 2 thick slices fresh rosemary bread
    • 2 thick slices artisanal cheese


    1. 1
      Lightly toast the bread slices.
    2. 2
      Top each slice of bread with a slice of cheese then a slice of tomato. The tomato and cheese should cover the bulk of the bread.
    3. 3
      Savor the flavor.

    Ratings & Reviews:


    Nutritional Facts for I Could Eat Them All Summer Long Open Face Sandwiches

    Serving Size: 1 (40 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7.2
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 2.0 mg
    Total Carbohydrate 1.5 g
    Dietary Fiber 0.4 g
    Sugars 1.0 g
    Protein 0.3 g

    The following items or measurements are not included:

    rosemary bread


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