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.
Heirloom Tomato Sandwich Bites
Makes: 30 sandwhiches
- 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
- 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.
I tested with Pepperidge Farm Very Thin White Bread.
Heirloom Tomato Sandwich Bites Copyright © Rebecca Lang Cooks | rebeccalangcooks.com