Tomato Onion Pesto Open-Faced Sandwich will be the best sandwich you have all summer. Packed with fresh produce from the garden, it’s a lovely lunch or light dinner. For as long as I can remember, my parents have abstained from eating tomatoes unless it’s summer and they’re growing in the garden.
“Oh, we’d never buy a tomato in the market,” my dad says, year after year.
“We wait for dad’s tomatoes — they’re the best,” my mom always adds.
My dad starts his summer tomato crop from seed — in little, tiny containers that sit on a tray on an antique stove until they’re ready for planting. He transplants these beautiful baby plants to the ground, variety by variety — each with great care.
Tomato Onion Pesto Open-Faced Sandwich is one of the many recipes that has come from their garden.
In my parents’ house, this Tomato Onion Pesto Open-Faced Sandwich is presented for dinner a few times a week every summer.
What’s in Tomato Onion Pesto Open-Faced Sandwich?
- red onion
- English muffins
- olive oil
- salt, pepper
My mom makes the pesto with their homegrown basil, while my dad picks the tomatoes.
I hope you love this Tomato Onion Pesto Open-Faced Sandwich as much as I do.
More summer tomato recipes:
- Easy Tomato Gazpacho Recipe
- Tomato Onion Blue Cheese Salad
- Sweet Breakfast Tomatoes with Olive Oil
- Roasted Tomato Poblano Salsa Recipe
- Sweet Tomato Preserves Recipe with Serranos
- Pan Grilled Tomato Salad with Lemon Dressing
Tomato Onion Pesto Open-Faced Sandwich will be the best sandwich you have all summer. Packed with fresh produce from the garden, it's a lovely lunch or light dinner.
- 2 English muffins sliced in half and toasted
- ¼ cup of your favorite pesto
- 8 very thin slices of red onion
- 8 thin slices of a large garden tomato
- extra virgin olive oil for drizzling
- salt and freshly ground black pepper
Spread about 1 tablespoon of the pesto on each toasted English muffin half.
Layer 2 slices of red onion and 2 slices of tomato on top of the pesto, on each one.
Drizzle the top with a bit of extra virgin olive oil and sprinkle with salt and freshly ground black pepper.