Open-Face Tomato Sandwiches

Photo: Randy Graham, Valley Vegetarian

Grill bread for the perfect end-of-season lunch.

Are you looking for something different to do with all of those tomatoes in your vegetable garden? Want to grill one more time before the end of summer? Look no further. Here’s a fresh way to enjoy garden-fresh tomatoes as adapted from an original recipe in Food and Wine magazine. I love the combination of feta, tomatoes, and chives. If you can’t find or don’t like sunflower sprouts, substitute whatever type you like. Try also a different cheese. I like these equally well with sharp cheddar. 

3 ounces feta cheese (crumbled)
1/4 cup Vegenaise
2 tablespoons chives (minced)
Salt and freshly ground black pepper
6 thick slices focaccia bread (toasted or grilled)
2 pounds mixed heirloom and cherry tomatoes (sliced)
Extra-virgin olive oil (for drizzling)
Sunflower sprouts (for garnish)

Photo: Randy Graham, Valley Vegetarian

Grilled Focaccia.

In a medium bowl, mix the feta with the mayonnaise and chives. Season with salt and pepper to taste. Spread this mixture on the bread and top with the tomatoes. Drizzle with olive oil and season with a touch more salt and pepper. Garnish with sprouts and serve immediately.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
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