Broiled Tomato Sandwich

Broiled Tomato Sandwich, an Italian Summer Sandwich, goes great alongside your favorite soup.

Broiled Tomato Sandwich

Ingredients:
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
2 ripe tomatoes, sliced
3 Tbsp mayonnaise
1/2 tsp Italian seasoning
1/4 tsp black pepper
grated parmesan cheese
4 slices bread, lightly toasted

Directions:

  1. Preheat oven to broil.
  2. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
  3. Meanwhile, in a small bowl, combine mayonnaise, Italian seasoning, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on one side of each slice of toasted bread.
  4. Place marinated tomatoes on 2 slices and sprinkle with Parmesan cheese.
  5. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

This great summer sandwich is so delicious, it is a great sandwich to eat alongside a soup. I used Ezekial bread and Organic Mayonnaise, you could also use an eggless mayo and some soy cheese and make this a vegan sandwich. This sandwich is quick, simple, light and refreshing and loaded with flavor, Give it a try!

I have also included a little bonus for you all…My 4 year old son has jumped on the bandwagon of taking pictures of his food, hey maybe he will have HIS own food blog soon:) Whatcha think?

*Camala*

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Spinach Artichoke Pasta

This is a light, fresh pasta dish with added creaminess but not as heavy as a traditional Alfredo sauce.

Spinach Artichoke Pasta

Ingredients:
6 ounces of noodles (Linguine, Spaghetti, Angel Hair, etc…whatever you want)
1 Tbsp olive oil
1/2 cup onion, chopped
1 clove garlic, minced
2 cups spinach leaves, packed
1 (14 ounce) can artichoke hearts in water
1/2 cup milk (I use whole milk)
2 Tbsp all-purpose flour
1 tomato, chopped

Directions:

  1. Cook your desired noodles of choice according to package directions.
  2. Put olive oil in large skillet pan. Add the onions and cook 3 minutes. Add the garlic and spinach, saute until spinach is wilted.
  3. Chop artichoke hearts and add to skillet with juice. Thicken with flour and milk to desired consistency.
  4. Add the chopped tomato. Cook for a short time, leaving the tomato somewhat firm.
  5. Toss sauce with cooked pasta.

This is a nice light pasta dish, the sauce adds creaminess but isn’t as rich as a traditional Alfredo sauce. This is a quick and easy dish and for protein you could add some chicken, which is also very delicious.

*Camala*