Over-the-Top Tomato Sandwich

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 30 Minutes


Ingredients

  • 8 artisan sourdough or multigrain bread slices
  • 1/2 cup butter, melted
  • 1 3/4 pounds ripe beefsteak or heirloom tomatoes (about 5 medium)
  • 1/2 cup torn fresh basil leaves
  • 2 tablespoons fresh oregano leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 1/2 cup mayonnaise
  • 4 1/2 teaspoons fresh lemon juice, divided
  • 3 cups loosely packed fresh arugula
  • 8 thick bacon slices, cooked

Preparation

  1. 1. Brush both sides of bread slices lightly with melted butter. Cook bread slices in a large skillet over medium-high heat 1 to 2 minutes on each side or until toasted.
  2. 2. Cut tomatoes into 1/4-inch-thick slices, and place in a single layer on a wire rack in a jelly-roll pan. Sprinkle generously with salt and pepper, and let stand 10 minutes.
  3. 3. Process basil, oregano, and 2 Tbsp. oil in a food processor or mini chopper until finely ground. Add mayonnaise and 1 Tbsp. lemon juice to processor; pulse until smooth.
  4. 4. Stir together remaining 1 Tbsp. oil and 1 1/2 tsp. lemon juice in a medium bowl; add arugula, and toss to coat. Spread mayonnaise mixture on 1 side of each bread slice. Layer 4 bread slices with tomato slices, arugula mixture, and 2 bacon slices. Top with remaining 4 bread slices, mayonnaise-side down.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Over-the-Top Tomato Sandwich Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy