Apple & Late Tomato Open Sandwich

Late-season tomatoes meet crisp apple on this American open-faced toast, a fresh lunch when gardens still overflow. Broiled sourdough is layered with mozzarella, ripe tomato, and thin apple slices, finished with herbs and balsamic glaze.

Serves 2 · 15 min prep · 8 min cook

Estimate for one serving

• 420 cal
• 16g protein
• 48g carbs
• 20g fat
• 4.5g fiber

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Ingredients

• 4 slices thick-sliced sourdough bread
• 2 medium ripe late-season tomatoes
• 1 medium crisp apple (Pink Lady or Granny Smith)
• 4 oz fresh mozzarella
• 1 small yellow squash
• 3 tbsp extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/2 cup fresh basil leaves
• 1 tbsp fresh oregano leaves
• 1 garlic clove
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1 cup baby arugula
• 2 tbsp toasted sunflower seeds

Instructions

1. 1Preheat the broiler to high and position a rack 6 inches from the heat. Place the sourdough slices on a sheet pan and brush both sides lightly with olive oil.
2. 2Broil the bread 1–2 minutes per side until golden and crisp at the edges but still tender in the center; watch closely so it does not burn. Rub one side of each hot toast with the cut garlic clove.
3. 3While the bread toasts, slice the tomatoes into 1/4-inch rounds and sprinkle lightly with salt; let them sit a minute so excess juice releases. Core the apple and cut into very thin half-moons.
4. 4Using a vegetable peeler or mandoline, shave the yellow squash into wide thin ribbons. Toss the ribbons with a drizzle of olive oil, salt, and the red pepper flakes.
5. 5Tear or slice the fresh mozzarella into pieces that will cover the toasts. Chop the oregano and keep the basil leaves whole for layering.
6. 6Build each open sandwich: lay mozzarella on the garlic-rubbed toast, then shingle alternating slices of tomato and apple. Drape squash ribbons over the top.
7. 7Return the loaded toasts to the sheet pan and broil just 45–60 seconds more so the cheese softens and the edges of the produce warm without wilting completely.
8. 8Transfer to plates. Scatter arugula and basil leaves over each sandwich, then finish with a zigzag of balsamic glaze, cracked black pepper, oregano, and sunflower seeds.
9. 9Serve immediately while the toast is still crisp and the cheese is melty; cut each toast in half if packing for a desk lunch and wrap loosely so steam does not soften the bread.