Craig Claiborne

Open-Faced Tomato Sandwich

Preparation info

  • 6

    sandwiches
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 6 slices of firm bread
  • Butter, softened
  • Mozzarella cheese, sliced
  • 2 large firm ripe tomatoes

Method

  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