The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 25, 2003
This is a terrific recipe. I made it in August when tomatos are at their peak flavor, but I can see making it in the winter with fresh plum tomato. Also because it was summer I added fresh chopped herbs to the mayo mixture, parsley, rosemary and basil. As it was a poolside lunch, I put the prepared sandwiches on a foil lined, thick cookie sheet and put it on the grill and closd the lid for about 5 minutes. But broiling would give it a bubbly top. Also, THICK DENSE bread is a MUST! And remember to toast the bread first. Thank you so much for this recipe, my daughter the vegetarian even asked for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 8, 2003
Just made this tonight. I added some powdered garlic to the mayo (really I used Miracle Whip), and since I had no Parmesan, just put feta cheese on top. Just the flavored spread by itself on the bread was great. However, all ingredients together made a wonderful treat. Thanks so much for this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 7, 2003
These were delicious. I decided to cook them open faced instead of making sandwiches. I thinly sliced some french bread, spread the mayonaise spread, added a few tomatos, topped with parmesan cheese and then toasted for a few minutes in the toaster oven. They were GREAT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 4, 2003
This was just FABULOUS. Light and perfect for summer... my boyfriend and I just LOVED it. I did add some garlic powder to the mayo as well and it was wonderful. SO quick too! I used some nice sourdough bread.... yummm!!
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Photo by MORGGIEB

Cooking Level: Intermediate

Home Town: Johnson, Vermont, USA
Living In: Underhill, Vermont, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 31, 2003
I had to make a quick lunch, and this sandwich was perfect. Done in just 20 minutes, and my family had a tasty treat. Only additions I made was to add garlic powder to the mayo and salt to the tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 29, 2003
N.J. produces the best tomatoes in the country and although we prefer to eat these sweet beauties just sliced with a little salt and pepper, our gardens can sometimes overflow and we need to find alternative ways to use them. Kat, this is a simple and fantastic way to do just that. I loved this great little treat and I thank you for submitting it.!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 16, 2003
This was a good, easy to make sandwich. For personal tastes, next time I will omit the oil from the tomato marinade, but everything else I will keep as is. I could imagine you could adjust this to have a different flavor, such as cilantro in the mayo and pepper jack cheese on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 13, 2003
This recipe has become a staple for me in the past few months! It is so simple yet incredible. I make it for lunch, serve it open faced as an appetizer and sometimes as part of dinner. The most important part is procuring the ripe tomatoes. If I can't find ripe tomatoes at my produce stand, I won't make it. I slice them thick and only differ from the recipe in that I add a little garlic powder to the mayo spread and salt the tomato slices before adding the parm on top. This recipe is so good that you really should try it as is before you start throwing your own ideas in. I have impressed many a guest with this one. PERFECT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 2, 2003
This was really REALLY delicious. I seeded and diced the tomatoes instead of slicing them and cut the marinade and mayo mixtures in half, simply to reduce calories from fat. I topped my sandwiches with lite swiss instead of more parmesan. Yummy! I think that individual herbs could be changed around to whatever you have on hand or you desire, and to make it even simpler a good herb blend would work nicely as a substitution. I love sandwiches for breakfast instead of a plate of eggs....this tomato sandwich makes a great dish for any meal, but as a good and nutritious breakfast this was truly manna from heaven. Next time we have company I will make this recipe on small baguette slices for appetizer. I can't wait for the tomatoes in my garden to start cropping...fresh garden tomatoes will elevate this recipe to culinary nirvana. (That would be 6 stars +) Thanks for sharing this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 10, 2003
Easy and fast. I didn't use as much tomato - I found that 2 was enough. Plus I used more cheese. Why not, right?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 4, 2003
Yummy!!! Made these several times already. Love the mayo spread!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 10, 2003
This was fantastic! I highly recommend it if you love tomatoes or not. I can't stop eating them. I make them for lunch and for dinner! I made them for my parents and they loved them too. I will make this recipe from here on out! Thank You.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 8, 2003
Tasty. Ideal for evenings when sonething "light" is appropriate for dinner.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Mar. 9, 2003
Yummy! I made it on homemade sandwich rolls from this site. It was easy and tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 11, 2003
These were incredible! The marinated tomatoes were delicious, and all the flavors blended so well. I made them on Dutch crunch rolls, and I couldn't imagine a better choice. I also added swiss cheese. Everyone in the family loved them! The next day I re-arranged the ingrediants and it was even better. I added pesto and spinach, and did an open faced sandwich so it was more like a pizza. I would make them this way from now on, but they're delicious both ways.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Feb. 10, 2003
This is a GREAT recipe! I don't like cheese, so I left it out, and the sandwich is still fantastic. I loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 25, 2003
I really really liked this. Didn't make any changes except to drizzle a little of the vinegar over the sandwiches as well. 4/11/03 This time I did make a few changes, marinated the tomatoes in balsamic vinegar only (no oil) and mixed mayo and basil pesto with the parmesan for the spread. It is really good that way too. I always use foccacia bread.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 6, 2003
These were fantastic!! The mayo/parmesan mixture is a must. What a great blend of flavors...I wish I had made more for myself. When I took it out from under the broiler, there was quite a bit of liquid on top. I just soaked it up with a paper towel and it didn't compromise the taste at all. Next time I might try fat free mayo to cut down on the calories, but other than that these were awesome. Two thumbs up kat!!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 28, 2002
This was delicious! The mayo sauce added a great touch and the vinegar/olive oil mixture on the tomatoes was fantastic. I topped it off with a bit of mozzerella cheese on top before grilling and it was very nice. I'll be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 8, 2002
TERRIFIC! I used one large average sliced tomato and had it on wheat bread. It made enough for three sandwiches so I totated 2 more pieces of bread. This would be great with a little shredded swiss added to the top before broiling.
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