Open Faced Tomato Sandwich
Toast the bread or don't toast the bread and use two slices. . it's up to you! As long as you have delicious bread and fresh, ripe tomatoes, you can't go wrong.
Servings: 2
Ingredients
- 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
Instructions
- 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.