This may be the greatest tomato sandwich I’ve ever had, with wonderfully toasted, crunchy bread, a slightly warm feta filling, and slices of luscious, ripe tomato. The flavor combination of salty feta and sweet tomatoes is superb. Serve with a chilled glass of Pinot Grigio and chips.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 sandwiches |
Ingredients
- 2 tablespoons mayonnaise
- ½ cup crumbled feta cheese
- 1 teaspoon lemon zest
- 4 slices sourdough bread
- 1 large ripe tomato, thinly sliced
- ¼ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 4 teaspoons olive oil
Instructions
- Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
- Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
- Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.
- You can use any crusty bread in place of sourdough.
- Ripe tomatoes in the summer are best for this sandwich.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 1067 mg |
| Sugars | 5 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I added bacon and blue cheese, just great!
I made this tonight and just finished eating. I made this with my first large, fresh tomato from the garden and as per recipe changing nothing. Loved it!
I just made this tonight, with a couple changes. I used a mixture of Feta and blue cheese, and also added chopped up freshly cooked bacon, on Artisan bread. Sweet vine ripe organic early Girl tomatoes! Yum!
I liked this recipe. It was great to watm us up in this fall weather. I used reduced fat mayo and I think it was great. I served it with a cup of Chef John Tuscan Bean Soup from this site. It is a great recipe to use up very ripe tomatoes before they go bad. Try to find the best you can find and make sure they are very ripe
I made this just as directed using garden fresh tomatoes and homemade sour dough bread. It was so easy, and my wife, daughter and I all thought it was great. A perfect lunch!
Delicious and simple!
This was fantastic. I made a fresh french country boule the day before, use it and followed this recipe. It was a deli style sandwich right here at home. We will make this again. I did leave out the lemon zest, but the zing of the mayo was more than enough!
This so delicious! Perfect for lunch. I served with field greens topped with sweet Rose’ vinaigrette and lemon poppyseed mini muffin.
Did it on the fly by remembering with video. Very good for fresh tomatoes even when I forgot the s&p and used lemon juice instead of lemon zest. Quick and tasty.