SANDWICH

TOMATO-SWISS BRUSCHETTA SANDWICHES

• 4 teaspoons bottled Italian vinaigrette, or more to taste

• 8 slices (1 ½ inches thick) European-style baguette (for about 8 ounces total)

• 2 large, ripe tomatoes (4 to 6 ounces each)

• 4 thin slices Swiss cheese (about 4 ounces total)

• 16 fresh basil or arugula leaves or watercress sprigs

Position an oven rack in the upper middle of the oven, and turn on the broiler. (Or use a toaster oven and cook in batches.)

Pour the vinaigrette, 1 teaspoon at a time, onto a small plate, and swirl the plate to spread it thinly. Dip the cut side of 1 piece of bread to coat lightly. Place the bread, vinaigrette side up, on a large baking sheet. Repeat with the remaining vinaigrette and bread.

Core the tomatoes and cut them into roughly ¼-inch-wide slices. Place 1 or 2 slices on each piece of bread, cutting the slices in half and overlapping if necessary.

Cut the cheese slices in half, and place 1 piece over the tomato on each sandwich, again cutting and overlapping as necessary.

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 transfer them to a serving plate. Garnish each with 2 basil leaves.

Time required: 12 minutes, start to finish. Serve immediately. Makes 4 servings.

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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