Open Face Tomato Sandwich

 

• 1 large slice sourdough bread, cut in half, or 2 slices of smaller bread
• 2 tablespoons garlic butter, divided, see tip below
• 2 large slices heirloom tomato
• 1 teaspoon olive oil, divided
• 1 teaspoon balsamic vinegar, divided
• 2 slices provolone cheese
• Shaved Parmesan cheese, to taste

Preheat the oven on broil or the toaster oven on the toast setting.

Place the bread on a baking sheet. Spread the garlic butter on each half or slice. If you don’t have garlic butter, spread with butter and sprinkle with garlic salt.

Add a slice of tomato to each piece, then drizzle each tomato with the vinegar and olive oil. Place the provolone on top of each tomato slice, then sprinkle Parmesan over top. Broil till it melts  

• Cheese: Provolone and Parmesan are my obvious choices, but mozzarella, Gruyere, and Swiss would all be wonderful too. If you’re feeling extra salty, top with some feta.
• Herbs: Fresh herbs like basil or oregano will definitely take this sandwich up a notch. Sprinkle on after toasting.
• Turkey: If you want to add some protein, add a couple of slices of deli turkey onto the sandwich before you add on the tomato.