Baby showers, garden clubs, and summer parties just got better with these little, bitty open-faced tomato sandwiches. If possible, use different colors of heirloom tomatoes to really make them showstopping. Don’t let the tomato and bread scraps go to waste. Make a summer panzanella.

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Heirloom Tomato Sandwich Bites

Makes: 30 sandwhiches

Prep Time15

Total Time15

Ingredients

1 cup mayonnaise
⅓ cup finely shredded Parmigiano-Reggiano cheese (I used a Microplane)
2 Tbsp chopped fresh herbs (I used rosemary, sage, oregano, and chives)
⅛ tsp table salt
⅛ tsp freshly ground black pepper, plus more for garnish
1 16 oz loaf very thin white bread
5-6 (6-oz.) heirloom tomatoes, varying in color
Garnish: fresh oregano sprigs

Instructions

Combine mayonnaise and next 4 ingredients in a small bowl. Set aside.
Using a 2-inch round cutter, cut bread slices into circles, reserving trimmings for another use, if desired. Slice tomatoes into 1⁄3-inch-thick slices. (If tomato slices are larger than 2 inches, use the same 2-inch cutter to cut tomatoes into circles.) Generously spread mayonnaise mixture on 1 side of bread rounds. Top each with a tomato circle.

Notes

I tested with Pepperidge Farm Very Thin White Bread.