Fresh Corn and Tomato Open-Faced Sandwich
Ready in 20 minutes or less, this delicious fresh corn and tomato open-faced sandwich is perfect for summer! Quick & easy to make, it includes a white bean spread, a corn and tomato topping and balsamic glaze. Dairy free and vegan with gluten free option.
I know. More corn + tomatoes. I can’t help myself. I’m sorry? But I guess now that it is August, 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 tomato corn sandwich is my new favorite super quick weeknight meal. So fast. So tasty.
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.
And you should totally make both of those if you haven’t already.
How To Make A Tomato Corn Sandwich
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.
Additional Sandwich Recipes You Might Enjoy:
- Grilled Greek Salad Pita Sandwiches
- Hummus, Veggie and Pesto Sandwich
- Arugula, Prosciutto and Goat Cheese Sandwich
- Chicken, Bacon and Mango Chutney Sandwich
- Crockpot Pineapple Chicken Sandwiches
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
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
- 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
To make the spread:
- 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:
- Add the tomatoes, corn, red onion, olive oil, salt and pepper to a medium bowl. Toss until combined and set aside.
- Set a large nonstick skillet or a griddle over medium / medium high heat.
- 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.
- 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!
- 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.
*To keep this gluten free - use your favorite gluten free bread.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 391mgCarbohydrates: 36gFiber: 5gSugar: 5gProtein: 9g