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Sandwiches with tomatoes and cheese

Tomato and Cheese Open-Faced Sandwiches

Hearty and tasty, bright and quick, for every day! These tomato and cheese open-faced sandwiches make a nice addition to lunch or dinner. They're also great for a snack or for breakfast. Thanks to the colorful tomatoes, the sandwiches look bright and festive!

Julia M.

Recipe author

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Composition / ingredients

Servings:

Bread loaf

250

Tomatoes

Hard cheese

300

Garlic

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 10 g

Fats 35 % 13 g

Carbohydrates 38 % 14 g

222 kcal

GI: 14 / 0 / 86

Cooking method

Cooking time: 40 min

Step 1:

How do you make tomato and cheese open-faced sandwiches? Get everything ready. You can use a regular loaf, but the sandwiches look more convenient and attractive on slices of baguette. Use any cheese you like. The flavor will be brighter with two kinds of cheese - say, Gouda and a Dutch-style cheese. Smoked sausage cheese will give it a tangy edge.
Step 2:

Cut the baguette into pieces. You can make the sandwiches in a hurry by spreading the mixture straight onto the bread. But you can also dry the slices a bit in the oven for 7-10 minutes at 180°C (355°F), dry them in a dry skillet, or fry them with a little vegetable oil to make crostini.
Step 3:

In a separate bowl, grate the cheese on a fine grater.
Step 4:

Peel the garlic, rinse it, and press it through a garlic press. Add the mayonnaise.
Step 5:

Adjust the amount of mayonnaise by the consistency of the spread - it shouldn't be too dry or too wet. By the way, you can add a little chopped dill or parsley to the cheese spread.
Step 6:

Spread the cheese mixture onto the baguette pieces.
Step 7:

Cut the tomatoes into rounds. If the tomatoes are large, you can halve the rounds.
Step 8:

Put 1-2 tomato rounds on each sandwich. The sandwiches are ready! You can serve them right away, garnished with a sprig of fresh herbs. Enjoy!

Choose juicy but firm tomatoes. Soft ones don't hold their shape well; when you slice and assemble them, they turn into a shapeless mush and spoil the look of the dish.
It's better to make the mayonnaise yourself - it'll be tastier and better for you. See some interesting homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise - on their own or mixed with mayonnaise in any ratio you like, which lowers the calorie count.