Open-Faced Summer Sandwiches

Southern Living
Makes 4 servings


+ Add To Shopping List
2 large tomatoes, cut into 1/2-inch-thick slices
1 teaspoon salt
1/2 teaspoon pepper
4 (1- to 1 1/2-inch-thick) rustic bread slices*
1/4 cup olive oil
2 large sweet onions, cut into 1/2-inch-thick slices
1/2 cup mayonnaise
3 tablespoons pesto
1 cup sliced ripe olives
2 1/2 tablespoons chopped fresh mint (optional)


Sprinkle tomato slices evenly with salt and pepper; set aside.

Brush both sides of bread slices with olive oil.

Grill bread, without grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side or until lightly browned.

Grill onion, covered with grill lid, over high heat (400° to 500°) 8 to 10 minutes on each side or until tender and browned.

Stir together mayonnaise and pesto; spread evenly on 1 side of each bread slice. Top evenly with tomato and onion slices; sprinkle with olives. Sprinkle with mint, if desired.

* 4 (1-inch thick) French bread slices may be substituted.

Created date

December 2001