Open-Faced Summer Tomato Sandwiches

Makes 6 servings
Prep Time: 10 min.
Grilling Time: 26 min.

Ingredients:

• 2 - large tomatoes (cut into 1/2-inch thick slices)

• 1 - teaspoon salt

• 1/2 - teaspoon pepper

• 4 - rustic bread slices (1 to 1-1/2-inch thick)*

• 1/4 - cup olive oil

• 2 - large sweet onions (cut into 1/2-inch thick slices)

• 1/2 - cup mayonnaise

• 3 - Tablespoons pesto

• 1 - cup ripe olives (sliced)

• 2-1/2 - Tablespoons fresh mint (chopped) (optional)

Directions:

1. You want to sprinkle tomato slices evenly with salt and pepper.  Set aside.

2. Brush both side of bread slices with olive oil.

3. You want to grill bread (without grill lid) over medium heat 300° F. to 350° F.) for 2 to 3 minutes on each side or until lightly browned.

4. Grill onion (covered with grill  lid) over high heat (400° F. to 500° F.) for 8 to 10 minutes on each side or until tender and browned.

5. In a small bowl, stir together mayonnaise and pesto.  Spread evenly on 1 side of each bread slice.

6. top evenly with tomato and onion slices.

7. Sprinkle with olives and sprinkle with mint (if desired)

Alan's Kitchen Tip: 

• You can substitute 4 slices (1-inch thick) French bread.

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