Open-Faced Tomato Sandwich

Rate this recipe

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 slices of firm bread
  • Butter, softened
  • Mozzarella cheese, sliced
  • 2 large firm ripe tomatoes
  • ½ teaspoon dried orégano
  • teaspoon freshly ground black pepper
  • 1 tablespoon butter, melted
  • Salt
  • Grated Parmesan cheese
  • 18 flat anchovy fillets


  1. Spread one side of each bread slice with softened butter. Cover each with slices of mozzarella cheese.

  2. Wash the tomatoes and cut into six slices one-half inch thick. Place one slice on each of the sandwiches.

  3. Combine the orégano, pepper and melted butter and brush over tomato slices. Sprinkle with salt to taste and the Parmesan cheese. Top each sandwich with three anchovy fillets.

  4. Place the sandwiches under the broiler until cheese is melted and bubbly. Serve hot, garnished with parsley.

Part of