If you crave something that’s as satisfying as it is beautiful, you’ll love this Open-Face Pesto (Cheddar and Tomato Baguette Sandwich). Picture warm, toasty baguette slices spread with fragrant basil pesto, gooey sharp cheddar, and juicy tomato rounds—each bite delivers bright flavors and playful textures, perfectly balanced between creamy and crisp. This Italian-inspired recipe is packed with personality and makes a standout lunch, crowd-pleasing appetizer, or a no-fuss vegetarian dinner. It’s no wonder this Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) is a regular star at my table!
Ingredients You’ll Need
You’ll only need a handful of everyday ingredients to bring this sandwich to life, but each one is crucial to the final flavor, texture, and visual appeal. Using the freshest and highest quality ingredients will really make your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) pop!
- Baguette: Provides the perfectly crisp, chewy base that holds all the delicious toppings without getting soggy.
- Basil pesto: Adds herbaceous zing, a touch of garlic, and an irresistible nutty richness to every bite.
- Sharp cheddar cheese: Gives that melt-in-your-mouth factor with a bold, tangy flavor that really shines when baked.
- Ripe tomatoes: Offer juicy sweetness and a pop of color—you want them sliced thick for the best bite.
- Olive oil: A light drizzle before baking enhances the tomatoes’ juiciness and deepens the flavors.
- Salt: Just a pinch brings everything into balance and highlights each topping’s unique character.
- Black pepper: A gentle sprinkle adds warmth and rounds out the savory notes.
- Fresh basil leaves: Chopped and sprinkled at the end, they brighten the whole sandwich and add a fresh finish.
How to Make Open-Face Pesto (Cheddar and Tomato Baguette Sandwich)
Step 1: Prep and Preheat
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper—no one wants to deal with cheese stuck to the pan! This step ensures your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) will slide off easily and achieve an even golden toasting.
Step 2: Arrange the Baguette Halves
Place your baguette halves cut side up on the prepared baking sheet. This will not only make topping them a breeze but also guarantee every inch gets maximum exposure to the heat, turning the surface perfectly crisp.
Step 3: Slather on the Pesto
Spread a generous layer of basil pesto onto each baguette half. Don’t skimp—the pesto is where all that herby, garlicky aroma comes from, infusing your sandwich with flavor from the inside out.
Step 4: Top with Cheddar Cheese
Next, blanket the pesto layer with plenty of shredded sharp cheddar cheese. The key is even coverage, so every slice is ooey-gooey and vibrant once baked.
Step 5: Add Tomato Slices
Arrange ripe tomato slices on top of the cheese, slightly overlapping. This not only looks gorgeous but also ensures each bite is juicy and balanced. A classic Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) is all about those beautiful layers!
Step 6: Drizzle and Season
Now, give everything a quick drizzle of olive oil to help the tomatoes roast and the flavors meld. Finish with a sprinkle of salt and black pepper—simple but essential for drawing out that sweet-tangy contrast.
Step 7: Bake Until Bubbly and Golden
Pop your sandwiches in the oven for 10 to 12 minutes. You’re looking for melted, bubbling cheese and baguette edges turning just golden brown. If you love extra crunch, broil them for a minute or two at the end, watching closely to avoid burning.
Step 8: Finish with Basil and Slice
Once out of the oven, shower your open-face creations with fresh chopped basil. Let them cool slightly, then slice into portions. The fresh basil brings a cool, peppery lift that takes the flavor to new heights.
How to Serve Open-Face Pesto (Cheddar and Tomato Baguette Sandwich)
Garnishes
For that final flourish, extra chopped basil is my go-to, but you could also try a scattering of grated parmesan, cracked pepper, or even a drizzle of good-quality balsamic glaze. Each option complements the core flavors of your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) and makes them pop on the plate.
Side Dishes
Serve up your beautiful sandwiches with a crisp green salad (think arugula with lemon vinaigrette) or a cozy bowl of tomato soup for dipping. They also play nicely next to antipasto skewers, marinated olives, or a tangle of roasted vegetables—balance the richness of the cheese and pesto for a complete meal.
Creative Ways to Present
Cut your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) into bite-sized squares for a show-stopping appetizer platter, or leave the slices long for a rustic, bakery-style look. For brunch, pair with poached eggs on top, or offer a DIY sandwich bar where everyone picks their own toppings!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extras (unlikely, but it happens!), wrap leftover slices tightly in foil or reusable wraps. Store them in the refrigerator for up to two days—just know the bread may soften a bit, but the flavors only get deeper.
Freezing
While freezing is possible, it’s best to do so before baking for optimal results. Assemble your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich), wrap well in plastic and foil, and freeze for up to two months. When ready to enjoy, bake straight from frozen, adding a few extra minutes to the cook time.
Reheating
To reheat, place slices on a baking sheet and warm in a 350°F oven until the cheese is bubbly and the bread is heated through—about 7–10 minutes. Avoid the microwave if you can; reheating this way preserves the baguette’s crispiness and the cheese’s luscious melt.
FAQs
Can I use a different type Lunch, Appetizer
Absolutely! While sharp cheddar packs a punch, mozzarella or provolone make wonderful, melty alternatives. Feel free to experiment with your favorite cheeses to make the Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) your own.
What’s the best way to keep the tomato from making the bread soggy?
Layering the pesto and cheese beneath the tomato slices acts as a handy barrier, keeping the bread crisp. Also, bake just until the cheese melts and the tomatoes soften, but don’t overbake—this helps maintain that perfect texture.
Can I make this gluten-free?
Definitely! Just swap in your favorite gluten-free baguette. Most store-bought versions toast up beautifully and will still give you that signature crunch and chew for your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich).
Can I add extra toppings?
Of course! Roasted red pepper strips, caramelized onions, or even a handful of baby spinach work well here. Just remember not to overload—keeping the balance lets all the core flavors of the Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) shine.
Is there a way to make my own pesto?
Yes! If you have fresh basil, garlic, pine nuts (or even walnuts), parmesan, olive oil, and a pinch of salt, a quick blitz in the food processor makes a vibrant homemade pesto that will elevate your sandwich even more.
Final Thoughts
I hope you’re as excited as I am to try the Open-Face Pesto (Cheddar and Tomato Baguette Sandwich)! It’s the kind of dish that looks and tastes gourmet but couldn’t be simpler to make. Whether you’re hosting, meal-prepping, or indulging in a solo lunch, this fresh and flavorful sandwich is sure to be a hit—give it a go and enjoy every bite!
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Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciousness of this open-face pesto sandwich featuring a flavorful combination of cheddar cheese, fresh tomatoes, and basil. Baked to perfection, this sandwich is a delightful treat for lunch or as an appetizer.
Ingredients
Baguette:
- 1 baguette sliced lengthwise
Pesto:
- 1/2 cup basil pesto
Cheese:
- 1 1/2 cups shredded sharp cheddar cheese
Tomatoes:
- 2 large ripe tomatoes sliced
Other:
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil leaves chopped (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Prepare the baguette: Place the baguette halves cut side up on the baking sheet. Spread each half evenly with pesto.
- Add cheese and tomatoes: Sprinkle shredded cheddar cheese over the pesto layer. Arrange tomato slices on top of the cheese.
- Season and bake: Drizzle with olive oil, season with salt and pepper. Bake for 10–12 minutes until the cheese melts and the bread is toasted.
- Finish and serve: Remove from the oven, sprinkle with fresh basil, and slice for serving.
Notes
- You can substitute mozzarella or provolone for cheddar if preferred.
- For extra crunch, broil for 1–2 minutes after baking.
- This sandwich is best served warm but can also be enjoyed at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Appetizer
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 baguette
- Calories: 310
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
