Sourdough, Grilled Tomato, Red Onion and Blue Cheese

4 sandwiches
  • 1 large red beefsteak tomato, sliced
  • 1 large yellow beefsteak tomato, sliced
  • 1 large red Bermuda onion, sliced
  • 1/4 cup olive oil
  • 2 tablespoons dry oregano
  • Salt and pepper to taste
  • 1 sourdough sandwich loaf, sliced
  • Whole butter at room temperature
  • 2 tablespoons fresh rosemary leaves, chopped
  • Cracked black pepper
  • 1 small bunch arugula leaves, well washed
  • 8 ounces blue cheese, crumbled into large chunks
  • 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.

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