By CHEF GRPA on September 19, 2013
"Fresh, ripe tomatoes are marinated in olive oil and balsamic vinegar, then broiled with Parmesan cheese on toast. Serve warm with a bowl of soup, if desired. This takes a plain 'ol tomato sandwich to a whole new level with a nice Italian twist! I toasted some thick slices of Italian bread and added a bit of salt to the tomatoes. I decreased the amount of herbs in the mayo mixture a bit to taste. I also added some fresh basil over top of the tomatoes and a bit of mozzarella cheese along with the Parmesan. The balsamic marinade on the tomatoes really adds a nice tang to the sandwich."
Serving Size: 1 (355 g)
Servings Per Recipe: 2
"What a wonderful way to use up all these summer crops. We really enjoyed the sandwiches, although I did go a little lighter on the herbs. Made for PRMR."