To make hot sandwiches with tomatoes, slices of French baguette are fried, then smeared with mayonnaise spread, pickled tomatoes are laid out on toast.
Summary
| Prep Time | 10 mins |
| Cook Time | 34 mins |
| Total Time | 44 mins |
| Course | Main Dish |
Ingredients
Ingredients- Cream tomatoes (seeded and finely chopped) – 450 g
- Celery stalk or shallots (finely chopped) – 1 pc.
- Fresh basil (finely chopped) – 0.25 cup
- Balsamic vinegar – 3 tbsp
- Olive oil – 3 tbsp
- Dijon mustard – 3 tbsp
- Garlic (peeled and minced) – 2 cloves
- Salt – 0.5 teaspoon.
For the spread:
- Mayonnaise – 0.5 cup
- Dijon mustard – 0.25 cup
- Green onions (finely chopped) – 1 tbsp
- Garlic (peeled and minced) – 1 clove
- Dried oregano – 0.75 teaspoon
- French baguette (cut into slices, about 2 cm thick) – 1 pc.
How to make hot tomato sandwiches:
Print Recipe
Pin Recipe Instructions
- In a large bowl, combine chopped tomatoes, celery (shallots), chopped basil, balsamic vinegar, olive oil, Dijon mustard, garlic, and salt. Cover the bowl with cling film and refrigerate for 30 minutes. In another small bowl, combine mayonnaise, mustard, onion, garlic, and oregano and set the spread aside.
- Grill the bread slices over medium-low heat for about 1-2 minutes. Brush the toasted side with mayonnaise spread. Grill again for 1-2 minutes. Lightly squeeze the tomato mass from the marinade, put on fried bread slices, and immediately serve the tomato sandwiches.
Enjoy your meal!
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