Recipe for Open-Faced Summer Sandwiches 
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Yield:
4
Ingredients:
Amount Ingredient
2 lrg tomatoes cut into
1/2 x -inch-thick slices
1 tsp salt
1/2 tsp freshly-ground black pepper
4 x rustic bread slices - (1" to 1 1/2" thick)
(French bread slices may be substituted)
1/4 cup olive oil
2 lrg sweet onions cut 1/2"-thk slices
1/2 cup mayonnaise
3 tbl pesto
1 cup sliced ripe olives
Instructions:
Instructions: Sprinkle tomato slices evenly with salt and pepper; set aside.

Brush both sides of bread slices with olive oil. Grill bread, without grill lid, over medium heat (300 to 350 degrees) 2 to 3 minutes on each side or until lightly browned.

Grill onion, covered with grill lid, over high heat (400 to 500 degrees) 8 to 10 minutes on each side or until tender and browned.

Stir together mayonnaise and pesto; spread evenly on 1 side of each bread slice. Top evenly with tomato and onion slices; sprinkle with olives. Sprinkle with mint, if desired.

This recipe yields 4 servings.

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