Tomato Salad on a Roll

So I made this without a roll nor anchovies. Mixed it up, put it in the fridge, and just ate it as a salad the next day with a bit of crumbled blue cheese added immediately before serving. It was quite tasty. Nice use of summer tomatoes.

I made the full recipe of tomato salad. I split a french roll and put the tomatoes on both pieces, open-face style. It was juicy but did not fall apart. I loved it!

Loved this! Made full recipe of tomato salad for 1 split french roll. I did open-faced with tomato salad on both sides. It was very juicy but did not fall apart. Was quite luscious!

To avoid a soggy mess, toasted bread under the broiler prior to adding the tomatoes.

I adapted this for a dinner party. I made the dressing sin anchovies and about three hours before I put pieces of buns on a salad plate, added the tomatoes, and put the dressing on top of the tomatoes. To make sure not only the juice of the tomatoes hit the bread I pressed on the tomatoes after I put the dressing on. Before, serving I added a few pieces of shaved Parmesan. A very big hit. One guest who does not eat tomatoes, ate just the bread and loved it.

Please follow David Tanis’s instructions. However, I was really hungry and couldn’t wait for it to marinate and it’s still delicious. I also added a little grated Parmigiano Ramano and increased the anchovies and substituted cayenne paper for red pepper flakes. It’s an awesome summer lunch.

This was lovely. Being Spanish I tend to always reach for the sherry vinegar, so that's what I used and it didn't disappoint. I also feel this is more practical served as tartines rather than sandwiches, plus it feels lighter that way and you get more tomato goodness per bite. Works really well on toasted slices of crusty, slightly stale bread. This is also a nifty way to make quick work of those cracked/bruised tomatoes in your farmers' market haul that you know will go bad on you otherwise.

I loved this (skipped the anchovies), and served on ciabatta rolls. I think rolls should be split and toasted, though, next time, to give that beguiling panzanella-style contrast of crisp and soggy. (I guess you'd get that with a crisp-crusted baguette without toasting, come to think of it.) Super easy and really nice.

This is my all-time favorite vegetarian sandwich recipe and it's become a tradition. I realized for the first time today that the recipe doesn't use shallots, which I had used the entire time. Regardless, they're a nice addition. I also use anchovy paste instead of anchovies, w/a splash of fish sauce for textural reasons. I also shave parm reggiano on the finished sandwiches. For bread, been using crusty rolls from hispanic-style bakeries near me. they work very well at containing the mess.

Superb

This is dynamite. Great as it is and can be modified or added to with ease. It is going on our breakfast rotation.

For a less soggy sandwich, I like to toast the halved bread rolls under the grill for a few minutes. I then spread one side very generously with a creamy goat cheese before adding the anchovies, tomatoes, and basil in layers. It's a different texture but a personal preference, and I love the flavour the cheese adds.

I like it on a whole grain sourdough roll. Pack it up early go for a five hour hike and it’s just sublime. Fresh slightly soggy bliss on the trail. Highly recommend.

Very simple, classic, and delicious. We have almost everything excellent in the Bay Area, except tomatoes (not even top farmer's markets). I add some sautéed banana/anaheim/other peppers on the tomatoes for a little kick. Wish we had jersey tomatoes, which seem to be the best.

Substitute the red vine vinegar with condensed balsamic vinegar (2tbsp). Serving it on the bread makes it too dry, even accounting for all the tomato juices. So spread olive oil on the baguette with a basting brush. Finally add grated parmesan before serving. This dish is badly missing some cheese