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Sun-Dried Tomato Sandwiches


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  • 30 sun-dried tomatoes
  • 1/3 cup fine dry bread crumbs
  • 2 garlic cloves minced
  • 1/3 cup grated pecorino cheese
  • 2 tablespoons finely-chopped flat-leaf parsley - (to 3)
  • 4 tablespoons extra-virgin olive oil - (to 5)


Servings 4


Step 1

If you are using dry-packed sun-dried tomatoes, soak them in warm water for 10 to 20 minutes to reconstitute them; pat them dry. If you are using sun-dried tomatoes in oil, barely pat them dry.

In a small bowl, combine the bread crumbs, garlic, grated cheese, parsley, and 2 tablespoons of the olive oil. Place half the tomatoes, skin-side down, on a clean work surface. Pat 1 teaspoon of the mixture over the top of each, and cover with another sun-dried tomato, skin-side up, to make a sandwich.

Warm the remaining olive oil in a large sauté pan and very gently sauté the tomato sandwiches for a minute or two on each side. Drain, pat them dry on paper towels, and serve at room temperature as part of an antipasto or as an informal appetizer with a glass of wine.

This recipe yields 4 to 6 servings.

You have a choice of sun-dried tomatoes for this dish: You can buy them already plumped in oil or you can refresh them yourself in warm water. Taste your sun-dried tomatoes to be sure that they are not overly salty and look them over to be sure they are without holes.

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