Open-Faced Tomato-Basil Sandwiches

The combination of hot bread and melted cheese with cold seasoned tomatoes and basil is simply spectacular.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • 3 Tbsp. olive oil, divided
  • 4 medium tomatoes, chopped
  • 1⁄4 cup chopped fresh basil
  • 1 tsp. fresh oregano leaves
  • 2 cloves garlic, minced
  • 1⁄8 tsp. salt
  • 1⁄8 tsp. ground white pepper
  • 12 slices whole-grain French bread
  • 1⁄2 cup shredded Havarti cheese


  • In small bowl, combine 1 tablespoon olive oil, tomatoes, basil, oregano, and garlic and mix well. Sprinkle with salt and pepper, stir, and set aside.
  • Preheat broiler. Brush bread slices on one side with remaining olive oil. Place, oil side up, on broiler pan. Broil 6 inches from heat for 2 to 5 minutes or until bread is lightly toasted. Turn bread.
  • Sprinkle cheese in center of untoasted side of bread slices. Return to broiler and broil for 3 to 4 minutes or until cheese is melted and bubbling. Remove from broiler and immediately top each open-faced sandwich with a spoonful of the tomato mixture. Serve immediately.