Recipe courtesy of Michael Lomonaco
Episode: Sandwiches
Save Recipe Print
Yield:
4 sandwiches
Level:
Easy

Ingredients

Directions

Brush the tomatoes and onion slices with oil, sprinkle with oregano and season with salt and pepper. Grill the vegetables quickly on both sides until nicely charred.

Toast slices of sourdough in a toaster or under a broiler. Spread a light coating of soft butter on the toast, sprinkle the chopped rosemary on the buttered bread and dust lightly with black pepper.

Make the sandwiches by layering the arugula leaves, grilled tomato and onion on half of the slices of toasted sourdough. Reserve the unfilled bread for the tops of the sandwiches.

Spread the crumbled blue cheese on top of the vegetables and quickly run the open sandwiches under a broiler. Top with another slice of toasted bread and serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Blue Cheese and Bacon Truffles

Recipe courtesy of Giada De Laurentiis

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of The Neelys

Roasted Tomato Caprese Salad

Recipe courtesy of Ina Garten

Fried Onion Dip

Recipe courtesy of Amy Thielen

Red Potato Salad

Recipe courtesy of Food Network Kitchen

Tomato Sauce for Canning

Recipe courtesy of Sean Timberlake

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.