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Tomato-Swiss-bruschetta sandwiches recipe

June 18, 2008|By BEVERLY MILLS, with ALICIA ROSS

8 slices (1 1/2 inches thick) European-style baguette (for about 8 ounces total4 teaspoons bottled Italian vinaigrette dressing, or more to taste2 large, medium-size ripe tomatoes (about 4 to 6 ounces each)
4 thin slices (about 4 ounces) Swiss cheese
16 fresh basil or arugula leaves or watercress sprigs, for garnish

Position an oven rack in the upper middle of the oven, and turn on the oven broiler. (A toaster oven also can be used if you cook in batches.)

Cut 8 slices of bread about 1 1/2 inches thick. Pour the vinaigrette, 1 teaspoon at a time, onto a small plate, such as a bread dessert plate. Swirl the plate to spread out the vinaigrette thinly. Dip the cut side of 1 piece of bread into the vinaigrette to coat it lightly. Place the bread, vinaigrette side up, on a large baking sheet. Repeat with the remaining slices, adding more vinaigrette to the plate as needed.

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Core the tomatoes and cut them into roughly 1/4-inch-wide slices. Place 1 or 2 slices of tomato on each piece of bread, cutting the slices in half to fit and overlapping them if necessary. Cut the cheese slices in half, and place 1 piece over the tomato on each sandwich, again cutting and overlapping them as necessary to fit.

Place the baking sheet in the oven, and cook until the cheese begins to melt, about 4 to 5 minutes. (We're using the upper middle portion of the oven to give the tomato and bread time to warm before the cheese melts.) Remove the sandwiches from the oven. Use a metal spatula to remove the sandwiches to a serving plate, and garnish each sandwich with 2 basil or arugula leaves or a sprig of watercress. Serve immediately.

Serves 4.

Nutrition information per serving: 370 calories (35 percent from fat), 15 g fat (6 g saturated), 26 mg cholesterol, 14 g protein, 50 g carbohydrates, 4 g dietary fiber, 487 mg sodium.

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