Recipe courtesy of Michael Lomonaco
Episode: Sandwiches
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.

IDEAS YOU'LL LOVE

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Recipe courtesy of Bobby Flay

Grilled Potato Salad with Watercress, Green Onions and Blue Cheese Vinaigrette

Recipe courtesy of Bobby Flay

Roasted Onion Dip

Recipe courtesy of Nancy Fuller

Tomato, Mozzarella and Basil Bruschetta

Recipe courtesy of Giada De Laurentiis

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Tyler Florence

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Cauliflower Say Cheese

Recipe courtesy of Alton Brown

Fusilli with Sun-Dried Tomato Vinaigrette

Recipe courtesy of Giada De Laurentiis

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking