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Open-Faced Summer Sandwiches

Yield Makes 4 servings


  • 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)

How to Make It

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

  2. Brush both sides of bread slices with olive oil.

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

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

  5. 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.

  6. * 4 (1-inch thick) French bread slices may be substituted.