Open-Faced Summer Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 large tomatoes, cut into 1/2-inch-thick slices |
1 teaspoon salt |
1/2 teaspoon pepper |
4 (1- to 1 1/2-inch-thick) rustic bread slices |
1/4 cup olive oil |
2 large sweet onions, cut into 1/2-inch-thick slices |
1/2 cup mayonnaise |
3 tablespoons pesto |
1 cup sliced ripe olives |
2 1/2 tablespoons chopped fresh mint (optional) |
Directions:
1. Sprinkle tomato slices evenly with salt and pepper; set aside.
2. Brush both sides of bread slices with olive oil.
3. Grill bread, without grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side or until lightly browned.
4. Grill onion, covered with grill lid, over high heat (400° to 500°) 8 to 10 minutes on each side or until tender and browned.
5. Stir together mayonnaise and pesto; spread evenly on 1 side of each bread slice. Top evenly with tomato and onion slices; sprinkle with olives. Sprinkle with mint, if desired.
6. * 4 (1-inch thick) French bread slices may be substituted.
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