Open-Face Roasted Tomato Sandwich

Ingredients

• Sourdough bread

  French or vienna

  2 slice, large or 192g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ¼ cup or 60g

• Tomatoes

  Red, ripe, raw, year round average

  4 slice, medium or 80g

• Basil

  Spices, dried

  ½ tsp, ground or 0.7g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

Directions

1. Heat the oven to 375°F and line a baking sheet with parchment or foil.
2. Spread the pesto evenly over slices of thick bakery-style bread or split baguette pieces and place on the prepared sheet.
3. Top each slice of bread with thick tomato slices. Season with dried basil, garlic powder, salt, black pepper, and drizzle with olive oil.
4. Bake for about 10 minutes until the bread is crisp at the edges and the tomatoes begin to soften. Switch to broil and cook 3–5 minutes more until the tops are lightly charred, watching closely to prevent burning.
5. Serve hot.