Go Back
–+ servings
Print

Open Faced Tomato Sandwich

Prep Time 20 minutes
Servings 2
Calories 681kcal

Ingredients

Sandwich

  • 2.5 oz Cream cheese softened
  • 3/4 cup Cucumber seeds removed and diced
  • 1.5 TBSP Red onion minced
  • 3/4 tsp Fresh dill chopped
  • 3/4 tsp Fresh mint chopped
  • 1/2 tsp Lemon juice fresh squeezed
  • 1/3 tsp White wine vinegar
  • 1/3 tsp Kosher salt plus more for serving
  • pinch Black pepper
  • 4 slices Texas toast or other thick bread slices
  • 8 slices Heirloom tomatoes cut into 1/2-inch-thick slices and halved
  • 1 TBSP Extra-virgin olive oil
  • 1 tsp Fresh chives minced
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Mint Fresca

  • 24 oz Sparkling water
  • 2 TBSP Lemon juice
  • 2 TBSP Fresh mint
  • 1 TBSP Sugar more if preferred
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Stir together cream cheese, cucumbers, red onion, dill, mint, lemon juice, vinegar, salt, and pepper in a medium bowl until well combined.
  • Toast the bread.
  • Mix together all the ingredients for the fresca. Add more sugar to taste for a hint of sweetness. Serve over ice if desired.
  • Spread the cucumber mixture onto each slice of the bread. Top each with 2 to 3 tomato slices, and drizzle each with olive oil. Sprinkle it with chives, salt, and pepper.
  • Serve the sandwiches with chips, pickle, and fresca.

Nutrition

Calories: 681kcal | Carbohydrates: 66g | Protein: 12g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1672mg | Potassium: 809mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1629IU | Vitamin C: 30mg | Calcium: 124mg | Iron: 13mg