Meet your new favorite quick lunch or snack: the Open-Face Pesto (Cheddar and Tomato Baguette Sandwich). This bright, comforting creation layers velvety pesto, sharp cheddar, and juicy tomatoes atop a crusty baguette — and goes from pantry to plate in just 20 minutes. Whether you’re serving it fresh from the oven for brunch, as a no-fuss dinner, or as tempting party bites, this vibrant, melty open-face sandwich is all about bold flavor with minimal effort. It’s the kind of recipe you’ll find yourself craving on busy weekdays, slow weekends, or whenever your tastebuds need a simple, savory treat.
Ingredients You’ll Need
The beauty of an Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) lies in its simplicity. With just a handful of familiar ingredients, each adding their own unique touch, you end up with a melt-in-your-mouth meal that’s both satisfying and packed with fresh flavor.
- Baguette: Provides that irresistible crunch and chewy interior—the perfect base for any toppings.
- Basil Pesto: Infuses the sandwich with herbaceous, garlicky depth; use homemade for extra freshness or a good-quality store-bought jar when pressed for time.
- Sharp Cheddar Cheese: Melts beautifully and balances the pesto’s vibrance with creamy, tangy richness.
- Ripe Tomatoes: Add juicy sweetness and a gorgeous pop of color—choose the freshest you can find for best results.
- Salt and Black Pepper: A little sprinkle enhances every other flavor and pulls the sandwich together.
- Olive Oil: A light drizzle before serving brings out the baguette’s nuttiness and makes the whole dish sing (totally optional, but highly recommended!).
- Fresh Basil Leaves: Optional, but a few leaves on top add eye-catching color and extra herbal aroma.
How to Make Open-Face Pesto (Cheddar and Tomato Baguette Sandwich)
Step 1: Preheat and Prep the Bread
Start by preheating your oven to 400°F (200°C). Slice your baguette in half lengthwise, creating perfect surfaces for all those delicious toppings. Place the halves, cut-side up, on a baking sheet—this gives you a sturdy, crunchy foundation for every bite of your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich).
Step 2: Spread the Pesto
Take out your basil pesto and spread it generously across both baguette halves, making sure to reach all the way to the edges. This layer is what gives each mouthful that irresistible, fresh, garlicky punch and signals that this sandwich is anything but ordinary.
Step 3: Add the Cheese
Next, sprinkle an even layer of shredded sharp cheddar over the pesto. Don’t be shy—the cheese is going to melt down into gooey goodness and locks all the flavors together. Make sure every patch of pesto gets kissed with cheddar!
Step 4: Top with Tomatoes and Season
Arrange thin, overlapping slices of ripe tomato over the cheddar, covering the surface without piling them too high. Give everything a little sprinkle of salt and freshly ground black pepper—this simple step brightens up the tomato and deepens the pesto’s flavor profile.
Step 5: Bake (and Broil, if Desired)
Pop your assembled baguette into the oven and bake for 8 to 10 minutes. You’re looking for melty, bubbling cheese and edges turning golden brown. For extra crispiness and a perfectly bubbly top, switch to broil for the last 1 to 2 minutes, keeping a close eye to avoid burning. The aroma alone will have everyone wandering into the kitchen!
Step 6: Finish and Serve
Once out of the oven, take your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) to the next level with a light drizzle of olive oil and a scattering of fresh basil leaves, if you have them on hand. Slice into pieces and serve warm—it’s officially time to dig in!
How to Serve Open-Face Pesto (Cheddar and Tomato Baguette Sandwich)
Garnishes
A fresh finish elevates every bite! Sprinkle a handful of torn basil leaves over the hot sandwiches right before serving, or try a dusting of crushed red pepper for a little heat. A few shavings of parmesan add lovely salty complexity that pairs beautifully with the Cheddar and pesto.
Side Dishes
Pair your Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) with a light, peppery arugula salad, a bowl of tomato soup, or some crisp pickled veggies. These contrast the richness of the sandwich and turn it into a truly memorable meal—perfect for lunch, brunch, or a relaxed weeknight dinner.
Creative Ways to Present
For parties, cut the baked baguette into small appetizer-sized slices and arrange them on a platter. For brunch, add a fried or soft-cooked egg on top for an upscale touch. Kids love picking up “pesto pizza sticks,” while adults will appreciate a topping of sliced avocado or tangy marinated onions. The Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) is as versatile as your imagination!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftover slices, let them cool to room temperature, then wrap them tightly in foil or keep them in an airtight container. They’ll stay delicious in the fridge for up to 2 days, though they’re best enjoyed heated for that fresh-from-the-oven taste.
Freezing
While best eaten fresh, you can freeze prepared Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) slices. Wrap each piece individually, and store in a zip-top bag. Defrost in the fridge overnight before reheating for best results.
Reheating
To recapture that perfect crispy-cheesy texture, pop leftover slices in a 350°F (175°C) oven for 8 to 10 minutes, or until hot and bubbly again. Avoid the microwave if you can—the baguette gets soft instead of crisp.
FAQs
Can I use gluten-free bread instead of a regular baguette?
Absolutely! Swap in your favorite gluten-free baguette or sturdy bread—just keep an eye on baking time, as textures may vary. The Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) is delicious with many bread options.
Is it possible to substitute the cheddar cheese?
Definitely—try mozzarella, fontina, Monterey Jack, or even a blend for a different spin. Just note the sharpness of cheddar adds a uniquely tangy note to the classic version.
How can I make this recipe vegan?
Use a plant-based pesto (check for cheese in the ingredient list) and your favorite vegan cheese shreds. The textures and vibrant flavors of the Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) still shine!
Can I make these ahead for a party?
Yes! Assemble the sandwiches up to the baking step a couple of hours before guests arrive, refrigerate them, then bake when you’re ready to serve so everyone can enjoy them hot and bubbly.
What else can I add for even more flavor?
Try a layer of sliced avocado for creaminess, a few rings of red onion for zing, or a fried egg for extra heartiness. Roasted red peppers and a sprinkle of chili flakes take things up a notch, too!
Final Thoughts
There’s just something magical about the way bold pesto, melty cheddar, and juicy tomatoes come together on warm, crusty bread. I can’t wait for you to try this Open-Face Pesto (Cheddar and Tomato Baguette Sandwich). It’s easy, unfussy, and packed with flavor—exactly the kind of recipe that’s destined to become a regular in your kitchen. Give it a go, and don’t be surprised if it becomes your go-to comfort bite!
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Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Open-Face Pesto (Cheddar and Tomato Baguette Sandwich) is a delicious and easy-to-make vegetarian option that’s perfect for a quick meal or appetizer. With layers of basil pesto, sharp cheddar cheese, ripe tomatoes, and fresh basil, this baked sandwich offers a burst of flavors in every bite.
Ingredients
Baguette:
- 1 baguette (sliced in half lengthwise)
Basil Pesto:
- 1/3 cup basil pesto (store-bought or homemade)
Cheddar Cheese:
- 1 1/2 cups shredded sharp cheddar cheese
Ripe Tomatoes:
- 1–2 ripe tomatoes (thinly sliced)
Seasoning:
- Salt and black pepper to taste
Olive Oil (optional):
- 1 tablespoon olive oil for drizzling
Garnish (optional):
- Fresh basil leaves for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the baguette: Place the baguette halves cut-side up on a baking sheet.
- Spread pesto and cheese: Spread the pesto evenly over the cut surfaces of the bread. Sprinkle the shredded cheddar cheese over the pesto.
- Add tomatoes and season: Top with overlapping slices of tomato, then season with salt and black pepper.
- Bake: Bake for 8–10 minutes until cheese is melted and bubbly and bread is toasted. Broil for 1–2 minutes for extra crispness.
- Finish and serve: Remove from the oven, drizzle with olive oil if desired, and garnish with fresh basil leaves. Slice and serve warm.
Notes
- Add sliced avocado, red onion, or a fried egg for a heartier version.
- This sandwich is great as a party appetizer when cut into smaller pieces.
Nutrition
- Serving Size: 1/4 baguette
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 30mg
