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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Roasted Caprese Open-Faced Sandwiches

| | | Print

Prep time: 25 mins | | Serves: 4-5


  • 4-5 slices of sourdough bread
  • 2 pints assorted tomatoes
  • 1 large Bubbies Kosher Dill Pickle, finely chopped
  • 1 garlic clove, minced
  • 1/4th cup mayo
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4th tsp pickle juice
  • 1/4th tsp paprika
  • Topped with: small bundle of basil, lemon zest, shredded parmesan salt and pepper to taste


    1. Preheat your oven to 400 degrees. In a baking tray or pan, add in your tomatoes with a drizzle of olive oil, salt and pepper.
    2. Roast for 40-1 hr until charred and bursted throughout.
    3. In the meantime, make your aioli by mixing your chopped pickle, garlic, mayo, lemon juice, lemon zest, pickle juice, paprika and salt and pepper. Set aside.
    4. Next, heat your bread with olive oil on a skillet. Once your bread is toasted, remove.
    5. When your tomatoes are ready, begin to assemble by placing your spread over the toasted bread, then your roasted tomatoes, sprinkling on a ton of shredded parmesan, basil and lemon zest. Serve.