Open Faced Grilled Summer Sandwiches
- SERVES
- 4
- PREP
- 10 Min
- COOK TIME
- 26 Min
Some people might think that to have a good sandwich, you need to use two slices of bread. We disagree. We love plates like our Open Faced Grilled Summer Sandwiches 'cause we can pile 'em up as high as we want without having to worry about keeping it all together. In fact, the messier it is, the better! Make sure you pick out a sturdy bread for the bottom to make sure it'll support those hearty toppings.
What You'll Need
- 2 large tomatoes, cut into 1/4-inch-thick slices
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 slices (1-inch to 1-1/2-inch-thick) rustic bread (see Note)
- 1/4 cup olive oil
- 2 large sweet onions, cut into 1/4-inch-thick slices
- 1/2 cup mayonnaise
- 3 tablespoon pesto
- 1/2 cup sliced ripe olives
What to Do
-
Preheat grill to medium heat (300 to 350 degrees F.). Sprinkle tomato slices evenly with salt and pepper; set aside.
-
Brush both sides of bread slices with olive oil. Grill bread, uncovered, 2 to 3 minutes on each side or until lightly browned.
-
Increase grill temperature to high heat (400 to 500 degrees F.). Grill onion slices, covered, 8 to 10 minutes on each side or until tender and browned.
-
Stir together mayonnaise and pesto in a small bowl; spread evenly on 1 side of each bread slice. Top evenly with tomato and onion slices; sprinkle with olives.
Notes
Substitute 4 (1-inch-thick) French bread slices for the rustic bread slices, if desired. Either bread can be found in the bakery section of your grocery store.