Grilled Sourdough Bread With Garden Tomatoes Recipes

Steps:

• Brush the tomatoes and onion slices with oil, sprinkle with oregano and season with salt and pepper. Grill the vegetables quickly on both sides until nicely charred.
• Toast slices of sourdough in a toaster or under a broiler. Spread a light coating of soft butter on the toast, sprinkle the chopped rosemary on the buttered bread and dust lightly with black pepper.
• Make the sandwiches by layering the arugula leaves, grilled tomato and onion on half of the slices of toasted sourdough. Reserve the unfilled bread for the tops of the sandwiches.
• Spread the crumbled blue cheese on top of the vegetables and quickly run the open sandwiches under a broiler. Top with another slice of toasted bread and serve.

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Melt butter in 1-quart saucepan until sizzling; stir in shallots and garlic.
• Cook over medium heat, stirring occasionally, until shallots are tender (1 to 2 minutes).
• Place bread slices onto grill. Grill until toasted (4 to 6 minutes).
• Turn; brush each bread slice with butter mixture.
• Sprinkle with basil; top each bread slice with 3 tomato slices.
• Sprinkle each tomato-topped bread slice with 1/2 teaspoon vinegar.
• Continue grilling until bread is lightly browned (2 to 3 minutes).

Steps:

• 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.