Fresh Corn and Tomato Open-Faced Sandwich

I know. More corn + tomatoes. I can’t help myself. I’m sorry? But I guess now that it is August (<— what?????), at least you don’t have too many more weeks of me chatting about it if you’re not into corn!

Although, if that’s the case, then maybe we can’t be friends. Because this fresh corn and tomato open-faced sandwich is my new favorite super quick weeknight meal. So fast. So tasty! Make it, make it!

Recipe for quick and easy fresh corn and tomato open-faced sandwich. With a basil-packed white bean spread, a corn and tomato topping and balsamic glaze!

I feel like saying open-faced sandwich is just another way to say fancy schmancy toast. But, we’ll go with the sandwich title to keep it classy around these parts.

Now, today’s recipe is sort of like a mash-up of two of my other favorite quick and easy summer meals. This fresh herb white bean and avocado sandwich. And these summer garden veggie flatbreads.

And you should totally make both of those if you haven’t already. I feel like I’m pushing meals on you today. What can I say, I’m a recipe pusher.

Recipe for quick and easy fresh corn and tomato open-faced sandwich. With a basil-packed white bean spread, a corn and tomato topping and balsamic glaze!

Anyway, let’s get to the recipe at hand.

We have some thick-cut bread that we’ll sort of char up in a skillet with some olive oil to give it a nice boost of flavor.

We’ll top it with a basil-packed white bean spread that you’ll whip up in your food processor in just a few minutes.

And finally, we’ll layer on a TON of the good stuff. A sort of salsa-y type of topping packed with cherry tomatoes, fresh corn, a little red onion and some salt and pepper. Before drizzling it all with the really good stuff – balsamic glaze.

Recipe for quick and easy fresh corn and tomato open-faced sandwich. With a basil-packed white bean spread, a corn and tomato topping and balsamic glaze!

I mayyyyy have gone a little overboard in the above picture with the balsamic glaze … I swear I don’t have a problem. A balsamic glaze loving problem.

Yield: 4 to 6 servings

Fresh Corn and Tomato Open-Faced Sandwich

Prep Time:15 minutes

Cook Time:5 minutes

Total Time:20 minutes

Recipe for quick & easy fresh corn and tomato open-faced sandwich. With a basil-packed white bean spread, a corn and tomato topping & balsamic glaze!

Ingredients:

For the white bean spread:

  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 to 2 tablespoons of water, or more if needed
  • ¼ cup chopped fresh basil
  • salt / pepper, to taste

For the topping:

  • 1 pint cherry tomatoes, halved
  • 2 ears fresh corn, kernels removed
  • ¼ cup minced red onion
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • pinch of pepper

For serving:

  • 6 to 8 slices (½ to ¾-inch thick) whole wheat or whole grain bread
  • olive oil, for brushing (or olive oil spray)
  • salt and pepper, for sprinkling
  • balsamic glaze, for drizzling

Directions:

To make the spread:

  1. Add the beans, olive oil and garlic to the bowl of a food processor. Process until smooth. If it won’t smooth out, add water, 1 tablespoon at a time, until it reaches a smooth consistency. Add in the basil and pulse until combined. Taste and season with salt / pepper to your liking (I typically add a little under ¼ teaspoon salt and a pinch of pepper). Set aside.

To make the topping:

  1. Add the tomatoes, corn, red onion, olive oil, salt and pepper to a medium bowl. Toss until combined and set aside.

To serve:

  1. Set a large nonstick skillet or a griddle over medium / medium high heat.
  2. Meanwhile, lightly brush both sides of the bread slices with olive oil (or spray lightly with olive oil spray). Sprinkle lightly with salt and pepper.
  3. When the skillet is hot, add the bread slices and cook, flipping once halfway through, until browned and crispy. Remove from the skillet. They char pretty fast! So don’t walk away!
  4. Set a piece of bread on a serving plate. Top with some of the white bean spread, then a generous amount of the tomato topping, and finally a drizzle of balsamic glaze. Serve immediately.

You can also just toast the bread if desired! I just like the extra sort of char and flavor that comes from the skillet and olive oil!

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