Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This simple dish shines when you use the ripest tomatoes you can find.

Joanne Weir
Recipe by Cooking Light September 2005


Recipe Summary

8 servings (serving size: 2 pieces)


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • Mash dash of salt and garlic with a mortar and pestle or the back of a spoon to make a fine paste. Combine garlic mixture and oil in a small bowl.

  • Place bread on grill rack; grill 1 minute on each side or until golden brown.

  • Rub both sides of toasted bread slices with cut sides of tomatoes, squeezing slightly to leave pulp, seeds, and juice on bread. Discard tomato peels. Spread garlic mixture over bread slices; sprinkle with 1/4 teaspoon salt and pepper. Cut each slice diagonally in half. Arrange ham and cheese over bread pieces, and sprinkle with olives. Serve immediately.

Nutrition Facts

192 calories; calories from fat 42%; fat 8.9g; saturated fat 2.1g; mono fat 3.7g; poly fat 0.6g; protein 7.7g; carbohydrates 23.6g; fiber 3.5g; cholesterol 11mg; iron 1.2mg; sodium 620mg; calcium 95mg.