This open-faced sandwich is best served on chewy sourdough or peasant bread from the bakery. If you can't find either bread, use a hearty white bread.
Oxmoor House JANUARY 2004
Place bread slices on a baking sheet. Broil 1 minute or until lightly toasted. Turn slices and brush with olive oil. Broil 1 minute.
Arrange cheese slices evenly over toast, covering edges. Sprinkle with caraway seeds, and top with tomato slices. Sprinkle with Parmesan cheese and thyme; broil 2 to 3 minutes or until cheese melts.
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