Open-Faced Burst Tomato & Pesto Sandwiches

0 made it | 0 reviews | 0 photos

Open-Faced Burst Tomato & Pesto Sandwiches

If you looking for something, light fresh and tasty then look no more.

Original recipe here.


For the Basil Pesto

cups basil, gently packed

1/2 cup pine nuts

2-3 cloves garlic peeled

1 lemon juiced

salt & pepper to taste

1/4-1/2 cup olive oil


1 baguette (approx. 12 inches long) I used ciabatta

olive oil

12 oz cherry tomatoes halved

salt & pepper to taste

red pepper flakes optional


fresh basil

balsamic vinegar


1. Combine all of the pesto ingredients (except the olive oil) in a food processor. Pulse a couple of times until combined, scraping down the sides as needed. Slowly add the olive oil until your desired consistency is reached – I used 1/4 cup because I wanted a chunkier pesto. Taste and adjust seasonings as needed.

2. Heat 1 tbsp of olive oil in a pan over medium heat. Add the tomatoes and a sprinkle of salt, pepper & red pepper flakes. Cook until tomatoes start to burst (approx. 5-7 minutes). Remove the pan from the heat and set aside.

3. Cut baguette down the center and into 4 equal pieces. Spray or brush with olive oil. Heat a griddle over medium-high heat. Place the olive oil side down on the pan and cook until toasted. Remove from the heat.

4. To assemble, spread an equal amount of pesto on each slice of bread, followed by the tomatoes, a handful of arugula, basil, balsamic vinegar and more black pepper.

5. Serve warm or at room temperature.


Reviews 0

No reviews yet! Will you be the first?