Thought this was very good. Have made twice now - once exactly as directed, and once by marinating the tomatoes longer and drizzling tomatoes with some of the basamic/olive oil mix before closing the sandwich. I used really firm small plum/grape tomatoes, sliced. I liked the overnight marinated taste better - more flavour and punch, and I found the tomatoes did not get soggy (the regular large size tomatoes probably would). I gave it 4 instead of 5 only because I found the paremsan cheese starts to blacken and burn under the broiler before the sandwich can get "bubbly", as directed and as some other reviewers said. I have to pull them out after only less than a couple of minutes because the cheese is starting to blacken. Maybe next time I will try adding some swiss on top like other reviewers suggested so that the parmesan does not burn so quickly. I also intend to try some time with bacon, since bacon and tomato sandwiches are my all time favourite.
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