Ingredients
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1/4 cup minced fresh basil
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3 tablespoons balsamic vinegar
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3 tablespoons light olive oil
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1 1/2-2 tablespoons Dijon mustard
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2 garlic cloves, minced
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1/4-1/2 teaspoon salt (to taste)
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parmesan cheese, for topping
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1/2 cup mayonnaise
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3 tablespoons Dijon mustard
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1 -2 garlic clove, minced (or more to taste)
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1/2-3/4 teaspoon dried oregano
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1 tablespoon finely chopped green onions or 1 tablespoon purple onion
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1 lb plum tomato, seeded and chopped (about 6)
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1 loaf French bread, cut into 3/4 inch slices
Instructions
- In a large bowl, combine the first 7 ingredients.
- Cover and refrigerate for at least 30 minutes.
- In a small bowl, combine the mayonnaise, mustard, onion, garlic and oregano; set aside.
- Lightly brush bread with olive oil.
- Grill one side of the bread slices, uncovered, over medium-low heat for 1-2 minutes or until lightly toasted.
- Remove from the grill and.
- Spread mayonnaise mixture over toasted side.
- Grill 1-2 minutes longer on the untoasted side or until the bottom of bread is toasted. (Mayo side will be facing up).
- Spoon tomato mixture over the top of the mayonnaise mixture.
- Sprinkle with parmesan cheese, as much or as little as you like and serve.
- NOTE: If you don't want the juices of the tomato mixture to soak into the bread, drain the juices before adding to the bread. We liked it with some of the juice added to soak into the bread.