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

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Grilled Salmon with Sun-Dried Tomato Butter (California)

Recipe courtesy of Giada De Laurentiis

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Cheese-and-Chive Cornbread

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Dig In

          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.