Best 20 Tomato Sandwich Recipes

GRILLED CHEESE & TOMATO SANDWICH

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

BACON AND TOMATO GRILLED CHEESE SANDWICH

Steps:

• Spread about 1 tablespoon butter into the bottom of a large skillet (or just leave some fat in the pan from the bacon).
• Spread 1 tablespoon (can use more) onto one side of each slice of bread.
• Place the 4 slices of bread butter-side down onto a large skillet or flat grill.
• Top with 1 slice of cheese, 2 slices of tomato and 2 slices cooked bacon, then 1 more slice of cheese.
• Cover with a slice of bread (butter-side facing outside).
• Fry over medium turning once with a spatula until golden brown on both sides.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

TOMATO AVOCADO SANDWICH

Steps:

• Mix mashed avocado and garlic salt together in a bowl; spread onto ciabatta bread. Layer tomatoes over avocado and top with black pepper.

OPEN-FACED TOMATO, MOZZARELLA AND BASIL SANDWICH

Steps:

• Core the tomatoes and slice each tomato and each ball of mozzarella into 1/4-inch thick slices.
• Place the sliced ciabatta loaves on a work surface, and spread each half evenly with 1/8 cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.
• Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

BACON, AVOCADO, AND TOMATO SANDWICH

Steps:

• Cook half the bacon in a large skillet over mediumheat, turning occasionally, until crisp, 7 to 9 minutes.Transfer to a paper-towel-lined tray to drain. Repeat withremaining bacon.
• Lightly toast bread, and spread 1 teaspoon mayonnaiseonto 1 side of each slice. Pile on sprouts, avocado, bacon,and tomato. Season with salt, and top with remaining bread.

SIMPLE TOMATO SANDWICH

Steps:

• Toast bread.
• Slice tomato.
• When bread is adequately toasted, liberally spread both sides with Miracle Whip (or butter one side with Miracle Whip on the other).
• Lay tomato slices on one side of bread.
• Salt tomato to taste.
• Slap that baby together and savor summer at its best!

FRESH TOMATO, BASIL GRILLED CHEESE SANDWICH

Steps:

• Mix oil and dried herbs and spread on 1 side of both slices of bread.
• Preheat non stick pan to medium heat.
• Seasoned side down add slice of cheese, tomato, fresh ground pepper, basil and other slice of cheese topping with second slice of bread seasoned side up.
• Place in pan with a weight on it and cook for 1 minute till browned flip and cook for an other minute till cheese is melted.

FRIED GREEN TOMATO SANDWICH

Steps:

• Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
• Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

BACON, BASIL PESTO, AND TOMATO SANDWICH

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Set aside on a paper towel to drain.
• Spread 1 tablespoon pesto on the bottom slice of toast. Layer tomato slices and 3 slices bacon over each. Season with salt and pepper. Spread 1 teaspoon mayonnaise on remaining bread slices and place on top of the sandwiches. Cut sandwiches in half to serve.

TOMATO AND ONION SANDWICH

Steps:

• Spread both sides of the white bread with mayonnaise.
• On one slice of bread, place the onion and tomato slices in layers, starting with the onion.
• Sprinkle with salt and pepper to taste.
• Top with the remaining slice of bread. Cut sandwich in half if desired and enjoy!

BACON, LETTUCE, AND TOMATO SANDWICH

Steps:

• Spread 2 teaspoons mayonnaise on one side of each bread slice. Slice tomatoes at least 1/4 inch thick, and layer on one of the pieces of bread. Sprinkle with salt and pepper. Place bacon and lettuce leaves over tomatoes. Top with remaining piece of bread, and cut sandwich in half.

QUICK TOMATO SANDWICH

Steps:

• In a small bowl, combine ketchup, mayonnaise, salt, and hot pepper sauce. Mix well. Meanwhile, toast bread in toaster. Spread mixture on all 4 slices of toast; set aside.
• Arrange lettuce leaves on the bread followed by 3 or 4 slices of tomato. Top with another piece of bread. Repeat with the other sandwich.

TOMATO, CUCUMBER, & AVOCADO SANDWICH

Steps:

• Lightly toast bread or roll.
• Toss avocado slices with a tiny bit of lemon juice to keep from getting brown.
• Spread some of the honey mustard on the bread.
• Place lettuce on bread, followed by tomato slices, cucumbers, red onion, and avocado slices.
• Drizzle remaining honey mustard over the vegetables.
• Top with sprouts and close up sandwich, securing with a toothpick.
• Note: To make honey mustard, combine honey and prepared yellow mustard together to taste.
• To make honey mustard salad dressing, simply add a little mayonnaise to the same mixture and thin with a tiny bit of milk if needed, to suit your taste.
• Of course, both honey mustard and honey mustard salad dressings are now sold in stores if you prefer to use ready made.

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH

Steps:

• For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
• Using a small knife, lift the anchovy fillets from their bones.
• In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
• To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
• Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
• Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
• Top with another slice of toasted bread, then cut in half with a serrated knife.
• Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.

AVOCADO-TOMATO GRILLED CHEESE SANDWICH

Steps:

• In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley and set aside.
• Top four of the bread slices with cheese; spread with avocado mixture and top with tomato slices. Add the four remaining bread slices on top. Using 1 tablespoon of the softened butter, spread some on the top of each sandwich.
• Heat a large nonstick griddle or 12-inch skillet, over medium-high heat. Add sandwiches, buttered sides down. Carefully spread the remaining softened butter over the top of each sandwich.
• Cook 4-6 minutes or until toasted, turning once.

EGG-AND-TOMATO BREAKFAST SANDWICH TO GO

Steps:

• Preheat oven to 350 degrees. Cut bread horizontally. Lightly toast in oven, cut sides up. Top with cheese (1 slice on each side), and continue to cook in oven until cheese melts, 1 to 2 minutes. Meanwhile, fry eggs in butter; season with salt and pepper.
• Place eggs on bottom half of bread. Top with tomatoes and basil. Sandwich with top bread half, and press down slightly. Wrap tightly in parchment.

TOMATO, CHEESE, AND AVOCADO SANDWICH

Steps:

• If you like your sandwiches toasted, go ahead and toast your bread.
• Mix the mayonnaise, mustard, and balsamic together, then spread it thinly on one side of each slice of bread.
• Place cheese on a mayo/mustard side of a piece of bread; if including proscuitto, place it on the provolone.
• Spread the slices of avocado next, then the tomato, and season to taste with salt and pepper; then top with lettuce and the other slice of bread with the mayo/mustard side facing the lettuce.
• Note: using a fully ripe avocado is very important.

TEMPEH "BACON," LETTUCE, AND TOMATO SANDWICH

Steps:

• Prepare marinade for Tempeh Bacon in a shallow dish, adding tomatoes along with tempeh. Cover and chill at least 2 hours or up to 4.
• Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Arrange tempeh on one-half of sheet and tomatoes on remaining half in a single layer. Bake, tossing tempeh and basting with marinade after 10 minutes, until tempeh is crispy and tomatoes are shrunken and sweet, 30-33 minutes.
• Divide mayonnaise between 2 slices of bread. Top with tempeh and roasted tomatoes. Arrange avocado slices, basil, and romaine over, then top with remaining slices to close sandwich.

BROILED TOMATO SANDWICH

Steps:

• 1. Preheat oven to broil.
• 2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
• 3. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
• 4. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
• My Note: I made it in August when tomatos are at their peak flavor, but I can see making it in the winter with fresh plum tomato. Also because it was summer I added fresh chopped herbs to the mayo mixture, parsley, rosemary and basil. As it was a poolside lunch, I put the prepared sandwiches on a foil lined, thick cookie sheet and put it on the grill and closd the lid for about 5 minutes. But broiling would give it a bubbly top. Also, THICK DENSE bread is a MUST! And remember to toast the bread first. My grandaughter the vegetarian even asked for the recipe. She marinated thinly sliced red onion along with the tomatoes, used a little less of the Parmesan, and added a thin slice of Swiss cheese. Also, since her husband loves BLT's, added a few pre-cooked slices of bacon to his before adding the tomato/onion topping and the cheese -- he loved it!
• I loved the fresh taste. A good quality, dense bread is a must. Next time I play with my food I will try a mixture of tomatoes and roasted red peppers.