Reviewed: Oct. 29, 2006

This was way better than I expected. I used garlic powder with the mayo as we are not oregano fans. Quite tasty and really simple to fix. Sliced the tomato fairly thick. They seemed to hold up well. Thanks.

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SPARK1011

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Reviewed: Oct. 20, 2006

I added a bit of dried basil to the mix, served these on toasted everything bagels with melted mozzarella cheese on top, adjusting the amount of mayo to taste. Delicious! Thank you, kat.

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 15, 2006

I was disappointed with this sandwich - it sounded much more delicious then it turned out... i wouldn't bother making this again

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Vesi

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2006

I just made this with fresh picked tomatos from my greenhouse. I used an artisan bread that had whole garlic cloves in it and made them open faced. These are delicious! I'll be making these often and passing this recipe on to others.

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Amy C.

Cooking Level: Expert

Home Town: Salcha, Alaska, USA

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Reviewed: Sep. 27, 2006

Awesome. I used an unsliced artisan grain bread and after slicing, toasted it til golden under the broiler. I marinated the tomatoes (used half the oil)for about a half hour which was too much and they got a bit soggy, so next time I'll cut it back to 10-15 minutes. I used Kraft Parmesan in the mayo and fresh grated asiago on top. It will now become a staple.

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Karen

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2006

This is a fabulous yet simple recipe. It tastes just wonderful this time of the year with fresh garden tomatoes. I am sure you could adapt it to make small appetizer-sized sandwiches by using toasted French bread baguette slices or cutting toasted regular bread slices into quarters. You could perhaps dice the tomatoes to make eating a little easier on these smaller portions. Seasonings can be adjusted easily to individual tastes. This recipe is a definite "keeper". Great recipe!

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AJRHODES3

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Sep. 1, 2006

Let me start by saying that I have introduced this sandwich to a lot of friends and they have become big fans of it. I tweak the recipe a bit: Slice tomato and place in bowl with the balsamic vinegar (no olive oil needed) while they are marinating I toast my bread and make the mayo mix. After I put the mayo mix on both slices of toasted bread, put the marinated tomatos on one slice, top with some parmesan and bake it for 3- 5 minutes. Add the top slice of toast and viola. Drizzle some balsamic vinagrette, top with other slice of toast and its ready to eat.

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VeronicasCreations

Cooking Level: Intermediate

Living In: Patchogue, New York, USA

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Reviewed: Aug. 28, 2006

Wonderful quick and easy recipe. Made it with a nice salad for a light dinner. Perfect.

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CLAVERIAG

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Reviewed: Jul. 30, 2006

I did not like the sandwhich. I think the vinegar runied it. I gave it 3 stars because the mayo was awseome. I can't wait to try the mayo on something better.

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QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

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Reviewed: Jul. 24, 2006

it wasn't bad but we weren't thrilled either.

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heather w.

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Reviewed: Jul. 23, 2006

WOW! My wife about fell off the couch after she tasted these! All she could say was "mmmm...." followed by some mumbling as she enjoyed these tomato sandwiches. The only change was I used fresh multi-grain bread and fresh grated Parmesan. Excellent! We have made it twice in the past week!

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Kipkay

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Reviewed: Jul. 7, 2006

This is a yummy, quick and easy recipe. I used whole wheat bread and half light mayo. I also cut the marinade mix in half, because I used 2 tomatoes (I just didn't see how 4 tomatoes would fit on 4 slices of bread). Broiled it on "low" (my broiler has a High and Low setting) so it didn't cook too fast. Had a bowl of tomato soup on the side.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2006

This is an amazing sandwich!!! I make it with Veganaise instead of Mayo. YUM!

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Julianne K.

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Reviewed: Jun. 14, 2006

Yummy! I go to a cooking party once a month where everyone brings a dish based on a theme, this month was tomatoes. I brought this dish. It was a hit! I wasn't so sure when I was making it as it didn't look that appetizing, but I was proven wrong. I was the only one who left with an empty serving dish and I didn't have to change a thing.

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MYETHANMOM

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: May 31, 2006

Delicious! I have made this twice now and the second time omitted the olive oil all together to make it less oily. I also added garlic salt to the mayo mixture and used Sargento brand mozzarella and asiago blend cheese instead of what the original recipe called for. One other change was that I broiled it on whole wheat pita bread. Definitly a new favorite of mine!

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Michelle T.

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Reviewed: May 27, 2006

Good, a bit oily

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DinoJane

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Reviewed: May 11, 2006

...This is so good!! Try it on a Costco "everything" bagel...no need for additional seasoning..VERY YUMMY!!

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LPHILLIPS9

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Glendale, Arizona, USA

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Reviewed: May 10, 2006

I broiled bacon on top of the tomato and added mozzarella but skimmed on the mayo. I had some left over potato bread in the freezer, so I toasted the bread extra cripsy. Very good indeed!

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