-
1
1. Preheat oven to broil.
-
2
2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
-
3
3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
-
4
4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
-
5
My Note: I made it in August when tomatos are at their peak flavor, but I can see making it in the winter with fresh plum tomato. Also because it was summer I added fresh chopped herbs to the mayo mixture, parsley, rosemary and basil. As it was a poolside lunch, I put the prepared sandwiches on a foil lined, thick cookie sheet and put it on the grill and closd the lid for about 5 minutes. But broiling would give it a bubbly top. Also, THICK DENSE bread is a MUST! And remember to toast the bread first. My grandaughter the vegetarian even asked for the recipe. She marinated thinly sliced red onion along with the tomatoes, used a little less of the Parmesan, and added a thin slice of Swiss cheese. Also, since her husband loves BLT's, added a few pre-cooked slices of bacon to his before adding the tomato/onion topping and the cheese -- he loved it!
-
6
I loved the fresh taste. A good quality, dense bread is a must. Next time I play with my food I will try a mixture of tomatoes and roasted red peppers.
