Open-Faced Sandwich with Roasted Tomatoes and Gorgonzola Dolce

By arielleclementine
January 12, 2010
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Author Notes: I've been wanting to try Michael Symon's Spicy Tomato and Blue Cheese Soup from the cookbook "Michael Symon's Live To Cook" since I read about it on the Amateur Gourmet blog (http://www.amateurgourmet...). I still haven't tried it, but decided instead to incorporate some of the same flavors in a simple sandwich. This is a delicious, satisfying dinner for one (with very little clean up!). arielleclementine

Serves: one

  • 2 roma tomatoes
  • 1/2 small red onion, sliced thinly
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh oregano, chopped
  • kosher salt and freshly ground black pepper
  • 1-2 thick slices country bread
  • 2-3 ounces gorgonzola dolce
  • 2 tablespoons walnuts, chopped
  • extra virgin olive oil, for drizzling
  • kosher salt, for sprinking
  1. Preheat the oven to 425 degrees and line a baking sheet with aluminum foil.
  2. Slice the tomatoes in half, remove the core and seeds. Toss the tomatoes with the onions, oregano, and olive oil on one half of the baking sheet. Make sure the tomatoes are cut-side down. Sprinkle with salt and pepper. Roast for 25 minutes.
  3. After 25 minutes, put the sliced bread and walnuts on the other half of the baking sheet and cook 5 minutes longer, so that the bread and walnuts can toast. Remove the baking sheet from the oven.
  4. Drizzle the toasted bread lightly with olive oil, and sprinkle with kosher salt. Spread the gorgonzola on the bread thickly, then top with the roasted tomatoes, onions, and walnuts. Add a few torn oregano leaves and enjoy :)

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