Roasted Tomato Sandwich Recipe – Lana’s Cooking
My Roasted Tomato Sandwich is a simple way to turn peak-season tomatoes into something truly satisfying. Roasting brings out the richness of the tomatoes, and when you tuck them inside a roll with fresh basil and salty olives, it becomes more than just a sandwich. It’s a perfect summer lunch you’ll make over and over.
One of the great pleasures of summer for any Southerner is the enjoyment of a fresh tomato sandwich. It is one of the most divine tastes to have ever emerged from a Southern kitchen.
If you were raised in the South, you know exactly what I mean – two slices of white bread thickly spread with real mayonnaise, topped with slices of fresh, homegrown tomato, seasoned generously with salt and pepper. Best eaten while standing over the sink to catch the juices that run right off your elbow. My mouth is watering just thinking about it.
I wanted to take that simple, perfect concept and do something just a little different with it. This Roasted Tomato Sandwich was the result. It in no way supplants its classic counterpart, but stands on its own as a glorious way to enjoy our favorite summer produce.
And as delicious as that perfect summer tomato sandwich is, this one with its roasted tomatoes, olives, and basil runs it a pretty close second. Hope you enjoy it!
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 35 Minutes
Servings: 2
Primary Ingredient(s): Tomatoes, ciabatta rolls, Kalamata olives, fresh basil, mayo, Parmesan, garlic
Skill Level: Easy
What You’ll Like About This Recipe
- This sandwich makes the most of beautiful, ripe summer tomatoes.
- The Parmesan and garlic mayo adds richness.
- It’s easy to make and feels like something you’d order at a nice café.
Ingredient Notes
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- Tomatoes – Use the ripest, juiciest ones you can find. Beefsteak or heirloom tomatoes work best.
- Ciabatta rolls – I use ciabatta rolls because they’re really sturdy and hold up to the roasted tomatoes without getting soggy. You could use any nice sturdy bread, or even make one big sandwich on a baguette.
- Parmesan, garlic, and mayonnaise – You’ll make a mayo-Parmesan-garlic spread for the bread, which adds a creamy, salty flavor.
- Kalamata olives – Kalamata olives have a burst of briny flavor that contrasts so well with the sweetness of the tomatoes.
- Fresh basil – Fresh basil leaves add color and a clean, herbal note that brightens the whole sandwich..
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make a Roasted Tomato Sandwich
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place thickly sliced tomatoes on a baking sheet lined with parchment paper. Drizzle each slice with olive oil and sprinkle lightly with salt and pepper. Bake for 20-25 minutes or until the tomato slices begin to darken around the edges.
👉 PRO TIP: I used thick slices of several different varieties of heirloom tomatoes, but you can use any fresh, ripe tomatoes that you have on hand.
- While the tomatoes bake, prepare the sandwich spread. Combine the mayonnaise, Parmesan cheese, garlic, and pepper in a small bowl. Stir until well combined.
- Assemble the sandwiches. Split the rolls if needed. Spread each cut half of the rolls with a generous amount of the sandwich spread. Top with a layer of roasted tomato slices, a few Kalamata olives, and a sprinkle of basil. Repeat with a second layer of tomato slices, olives, and basil.
- Cut each sandwich in half and serve immediately.
Recipe Success Tips
- A serrated knife can help cut the sandwich cleanly without smashing it.
- If the ciabatta rolls are thick, you might want to scoop out a little of the inside to make more room for the filling.
- Toast the bread lightly if you prefer a bit of crunch.
More Sandwich Recipes You’ll Like
Questions About Roasted Tomato Sandwich
Roasted tomatoes release more moisture than raw slices, so they can definitely soften the bread over time. If you’re packing this sandwich, package the components separately and build the sandwich just before eating.
Roasting draws out moisture and concentrates the natural sugars in tomatoes while creating a soft texture with slightly caramelized edges. This makes them taste richer and more robust than raw slices.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
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Place sliced tomatoes on the prepared baking sheet. Drizzle each slice with olive oil and sprinkle lightly with salt and pepper. Bake for 20-25 minutes or until tomatoes slices begin to darken around the edges.
4 large tomatoes, 2 tablespoons olive oil, salt and pepper
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While the tomatoes bake, prepare the sandwich spread. Combine the mayonnaise, Parmesan cheese, garlic, and pepper in a small bowl. Stir until well combined.
⅓ cup mayonnaise, ¼ cup grated Parmesan cheese, ½ garlic clove, dash of pepper
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Assemble the sandwiches: Split the rolls if needed and spread each cut half with a generous amount of the sandwich spread. Top with a layer of roasted tomato slices, a few Kalamata olives, and a sprinkle of basil. Repeat with a second layer of tomato slices, olives, and basil.
2 ciabatta rolls, 10 Kalamata olives, 1 tablespoon chopped fresh basil
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Cut each sandwich in half and serve immediately.
- Use peak-season tomatoes for the best flavor. Look for ones that feel heavy for their size and have a deep, rich color.
- Toast the bread lightly before assembling. This helps prevent sogginess and adds a bit of crunch that pairs well with the soft, roasted tomatoes.
Serving 1sandwich | Calories 469kcal | Carbohydrates 41g | Protein 12g | Fat 30g | Saturated Fat 6g | Polyunsaturated Fat 7g | Monounsaturated Fat 15g | Trans Fat 1g | Cholesterol 17mg | Sodium 1068mg | Potassium 625mg | Fiber 4g | Sugar 8g | Vitamin A 2315IU | Vitamin C 34mg | Calcium 179mg | Iron 1mg
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 30, 2020. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
