Ingredients:
8 slices white bread
6 tablespoons soft butter or 6 tablespoons butter, spread
2 large ripe tomatoes
1 medium sweet onions
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
salt
white pepper
6 tablespoons olive oil
Directions:
Butter each slice on on side.
Peel the tomatoes, slice off the uneven end on one side, and press out some of the liquid and seeds.
Peel and slice the onion.
Cover 4 slices buttered bread with single layers of tomato slices.
Sprinkle the tomato layer with either the fresh, chopped basil or the dried basil.
Season with salt and white pepper to taste, but freshly ground black pepper is also fine.
Cover the tomato layer on each slice with a layer of sliced sweet onion.
Using the other 4 buttered slices, lay them on top of this filling.
Using kitchen twine (have scissors handy), make a “parcel” by tying up each sandwich like you would a parcel, so that it will not fall apart on the grill. Do not wrap it in any covering such as foil!
Then pour the olive oil in a small bowl, and, using a pastry or barbecue sauce brush, brush the parcels on both sides with olive oil. This will help them brown and crisp on the outside.
Grease your grill grid with non-stick spray or brush with butter. Grill the sandwiches over medium-to-low heat, turning a few times, until golden brown on both sides. (They’re really best over medium coals on an outside grill).
Each person cuts off the twine at the table. With enough grilled meat and these “parcel sandwiches” you don’t need much more than a large mixed salad to make a complete meal.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.