Broiled Tomato Sandwich

An easy delicious open-faced broiled tomato sandwich topped with melted mozzarella and parmesan, all drizzled with a lightly sweetened balsamic reduction.

Course Appetizer, lunch

Cuisine Southern

Keyword cheese and tomato sandwich, how to make a tomato sandwich, tomato mozzarella sandwich

Prep Time 5

Cook Time 15

Servings servings

Calories 342kcal

Author Beth Pierce

Ingredients

½ cup balsamic vinegar
2 tablespoons brown sugar
⅓ cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried marjoram
½ teaspoon ground thyme
6 slices Italian bread
1 ¼ cups shredded mozzarella
3-4 medium heirloom tomatoes sliced 1/2 inch thick
¼ cup shredded Parmesan
fresh basil
fresh Italian Parsley

Instructions

Combine the balsamic vinegar and brown sugar in a small saucepan over medium-low heat. Bring to a low boil and then simmer for 8-10 minutes or until it is reduced by half. The glaze should be thick enough to coat the back of a spoon. Remove from the heat and cool.
Meanwhile, in a small bowl, combine olive oil, garlic powder, onion powder, dried oregano, dried marjoram, and ground thyme. Lay the bread slices over a large baking sheet and brush the top with the olive oil mixture. Toast under the broiler until lightly browned. Stay close by and monitor as broilers work very quickly.
Sprinkle about 1/2 cup shredded mozzarella evenly over the six slices. Add the tomatoes and brush the tomatoes with any remaining olive oil mixture. Top with the remaining shredded mozzarella and Parmesan cheese. Place under the broiler for 2-3 minutes, checking every minute and rotating the baking sheet for even cooking. Broil until the cheese is melted and lightly browned.
Drizzle with the balsamic reduction. Top with fresh basil and parsley. For best results, serve promptly.

Notes

Broilers are very unpredictable, especially on older ovens. Stay close by and continually monitor the cooking process.
If stored in an airtight container in the refrigerator, the balsamic reduction can be made up to a month in advance.
Garden fresh tomatoes are the star of this recipe. In the summer months, heirloom tomatoes of all kinds are my go-to tomato for this recipe. In the winter months, I use Roma Tomatoes.
A sprinkle of cheese on the bread before adding the tomatoes creates a little moisture barrier between the bread and the tomatoes. If you know there could be some interruptions between cooking and eating, add a little more cheese for more of a barrier.
With moisture from the tomatoes and the balsamic glaze, this recipe is best enjoyed as soon as it is prepared. However, leftovers can be stored in the fridge for up to 3 days and reheated in the oven on a baking sheet at 350 degrees for about 10 minutes.

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