Pomodori Secchi Imbottiti (Sun-Dried Tomato 'sandwiches')

From In Nonna's Kitchen, Carol Field. You have a choice of sun-dried tomatoes for this dish: you can buy them already plumped in oil or you can refresh them yourself in warm water. Taste your sun-dried tomatoes to be sure that they are not overly salty and look them over to be sure they are without holes.

• Ready In: 15 mins
• Serves: 4-6
• Yields: 15 sandwiches

Ingredients

• 30  sun dried tomatoes
• 1⁄3 cup  bread, crumbs fine dry
• 2  garlic cloves, minced
• 1⁄3 cup  grated  pecorino cheese
• 2 -3  tablespoons  finely chopped flat leaf parsley
• 4 -5  tablespoons extra virgin olive oil

Directions

1. If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using tomatoes in oil, barely pat them dry.
2. In a small bowl combine the bread crumbs, garlic, cheese, parsley and 2 tablespoons of olive oil. Place half the tomatoes skin side down on a clean work surface. Pat 1 teaspoon of the mixture over the top of each, and cover with another sun dried tomato, skin side up, to make a sandwich.
3. Warm the remaining olive oil in a large saute pan and very gently saute the tomato sandwiches for a minute or two on each side. Drain, pat them dry on paper towels and serve at room temperature as part of an antipasto or as an informal appetizer with a glass of wine.