Recipe by Southern Living August 2001

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Yield:
Makes 4 servings
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Ingredients

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Directions

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

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  • 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.

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