About this recipe:A beautiful sandwich of tomato slices on fresh bread topped with dried Italian herbs, olive oil, balsamic vinegar and Parmesan cheese then grilled in the oven to melt and meld the flavours all together. Serve with a bowl of creamy butternut squash, broccoli or your favourite soup for a lovely lunch or light supper.
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/14 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted
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Method Prep:10min › Cook:5min › Ready in:15min
In a shallow bowl whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
Meanwhile in a small bowl combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread, place marinated tomatoes onto slices and sprinkle with remaining Parmesan cheese.
Place on a baking tray and grill for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'Parmesan style hard cheeses' which are suitable for vegetarians.