- 12 (3/4-inch thick) slices tomato
- 1/2 teaspoon salt, divided
- 12 (1-ounce) slices toasted sourdough bread*
- Cooking spray
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon black pepper
- 6 tablespoons vegan mayonnaise
- 1 teaspoon fresh-squeezed lemon juice
- 1 minced garlic clove
- 3 cups trimmed arugula
2. Grill the tomato slices and bread slices on an outdoor grill or indoor grill pan coated with cooking spray for 2 minutes, turning over halfway through. Remove from the grill, and sprinkle the tomato slices with a final 1/4 teaspoon salt, the balsamic vinegar, and the black pepper.
3. Meanwhile, whisk together the mayonnaise, lemon juice, and garlic in a bowl. Spread 1 tablespoon mayonnaise mixture over each of 6 toast slices. Top each of those slices with 2 tomato slices, 1/2 cup arugula, and an additional toast slice.
The sandwiches are best served immediately, while warm, and before the tomato makes the bread soggy.
Perfect for a light supper with a bowl of Amy's alphabet soup:
*Toast the bread slices while the salted tomatoes are standing. I like toasting under the broiler for just over a minute on each side.
6 servings (1 sandwich), Calories 215
Exactly as fresh and flavorful as I was imagining and hoping. The tomatoes became warm and soft on the grill (but not watery, thanks to the stint draining on paper towels), and are a great contrast to the peppery arugula and slight sourness of the sourdough bread. I would definitely use more mayonnaise mixture next time, as the sandwich was a touch dry. I also would toss the arugula in just a touch of balsamic vinegar, because the vinegar ran off the tomatoes and the flavor was lost. I would like to try Rudi's sourdough next time, since it isn't made with whole wheat; the whole wheat sourdough I chose tonight felt a touch too... whole wheaty.