Best Open Faced Tomato Sandwich! Take advantage of in-season tomatoes and make this! Would you use butter or mayonnaise? Good, toasted bread, garlic, butter or mayo, the tomatoes, olive oil and Maldon sea salt flakes! Perfection.
It’s Friday and I’m happy. We haven’t done a thing except stay at home and hang out. The highlight of my week was watching The Last Dance on Netflix, which I absolutely loved and will probably watch again. I also just started watching Queer Eye. I love all of them, especially Antoni!
Our house has made so much progress! The framework is going up and it’s super exciting! A lot of you also asked for my skincare routine recently so I’m working on that post. In the meantime, if you want to see it, I updated my HALO post with photos. I’m also in the August issue of Entertainment Weekly with a recipe on page 88 if you happen to see a copy.
Best Open Faced Tomato Sandwich
I’ve been working out again on a regular basis so that means I’m now hungry all the time. Over the last few months, I’ve been eating as much as I want and as late as I want so that has changed. I am not one of those people that cuts things out of my diet. There’s no way I could ever give up bread or pasta. My goal is just to eat less and in moderation.
I’ve been craving a really good tomato sandwich so knew it had to happen today. I will always buy bread from the bakery at my local grocery store. It’s fresh and just so delicious! The bread above is organic Miche Sourdough that I love.
This Open Faced Tomato Sandwich is really so simple to make. I think the garlic was more pronounced with the butter. I absolutely loved it both ways. In my mind, when you have good bread and fresh, ripe tomatoes, you can’t go wrong. Hope you try this! Happy weekend! We’re grilling on Sunday so I can’t wait! More to come!
Open Faced Tomato Sandwich
- 1 tablespoon olive oil extra virgin, + more for drizzling
- 2 slices sourdough or crusty country bread
- 1 clove garlic
- mayonnaise or butter
- 2 beefsteak or heirloom tomatoes sliced
- Maldon sea salt flakes
- chives or green onions finely diced; optional
- Heat the olive oil in a large pan over medium-high heat and add the bread slices. Cook in the pan until browned and crispy, for about 3 to 4 minutes and flip and let cook another few minutes. Remove from the pan and rub the bread slices with the garlic.
- Spread on your mayonnaise or butter (suggest about 1 to 2 tablespoons per slice depending on how large your bread slice is) and top with the sliced tomatoes. Finish by drizzling just a touch more olive oil and sprinkle on some Maldon sea salt flakes and diced green onions, if using, over the top. Enjoy immediately.