Ripe tomatoes were in abundance this weekend at the farmers market. I usually turn them into tomato sandwiches, but this week I wanted to make my tomato sandwich a little more special.
This sandwich is rich and messy, creamy and delicious. The tomatoes are roasted until their flavors are concentrated and the skins have blistered. There are a few black olives added to each sandwich to add a salty complex flavor. The mayonnaise is jazzed up with a little lemon zest and pepper.
Roasted Roma Tomato Sandwich
- 12 to 16 Roma tomatoes, halved
- 1 tablespoon olive oil
- 1/2 cup vegan mayonnaise
- Zest of 1 lemon
- 1/4 teaspoon black pepper
- 4 buns, halved
- 10 to 12 sun-dried black or kalamata olives, pits removed
- 2 cups baby spinach
Preheat the oven to 375 degrees F.
Place halved tomatoes cut-side-down on a baking sheet, drizzle with olive oil, and season with a pinch of salt. Place in the heated oven and roast for 45 to 50 minutes. Remove from heat and set aside to cool.
In a small bowl, combine mayonnaise, lemon zest (save the lemon juice for another use), and pepper.
Spread the lemon-pepper mayonnaise on each of the halves of bread. Layer the bottom of the bun with 6 to 8 tomato halves, 2 to 3 olives, and a handful of spinach, and cover with the top of the bun. Cut in half and enjoy immediately.
Add a sprinkle of fresh thyme to the tomatoes as they roast.
Roasted tomatoes will keep in the fridge for up to a week.
It’s important to slather the tops and bottom of the bun with mayonnaise to protect the bread from the juices in the tomatoes.