Grilled tomato sandwich

    15 min

    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.

    491 people made this

    Serves: 2 

    • 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

    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat grill.
    2. In a shallow bowl whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
    3. 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.
    4. Place on a baking tray and grill for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

    Parmesan cheese

    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.

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    Reviews in English (401)


    Wow! This takes a plain 'ol tomato sandwich to a whole new level with a nice Italian twist! I toasted some thick slices of Italian bread and added a bit of salt to the tomatoes. I decreased the amount of herbs in the mayo mixture a bit to taste. I also added some fresh basil over top of the tomatoes and a bit of mozzarella cheese along with the Parmesan. The balsamic marinade on the tomatoes really adds a nice tang to the sandwich - delish!  -  02 Feb 2011  (Review from Allrecipes US | Canada)


    A DEFINATE KEEPER! A so simple recipe that yields a so delicious sandwich! My only mods were adding 50% more of each herb, salting the tomatos after marinading and adding more cheese for the "bubbly effect". EXCELLENT WITH CREAMY SOUP! and great for appetizers when served in bite sized pieces open-faced! AND THE MARINADE CAN BE EASILY CONVERTED INTO A NICE VINEGRETTE, instead of having to throw it away or boil it.  -  07 Aug 2002  (Review from Allrecipes US | Canada)


    This is a terrific recipe. I made it in August when tomatos are at their peak flavor, but I can see making it in the winter with fresh plum tomato. Also because it was summer I added fresh chopped herbs to the mayo mixture, parsley, rosemary and basil. As it was a poolside lunch, I put the prepared sandwiches on a foil lined, thick cookie sheet and put it on the grill and closd the lid for about 5 minutes. But broiling would give it a bubbly top. Also, THICK DENSE bread is a MUST! And remember to toast the bread first. Thank you so much for this recipe, my daughter the vegetarian even asked for the recipe.  -  25 Aug 2003  (Review from Allrecipes US | Canada)