Open-Faced Brie and Tomato Sandwiches

We’ve eaten these tomato sandwiches twice in the last week. They’re that good. Better yet, they’re so simple. Jump to the Open-Faced Brie and Tomato Sandwich Recipe or read on to see our tips for making them.

Open-Faced Brie and Tomato Sandwiches

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Quick and Easy Sandwiches with Brie and Tomatoes

Juicy, ripe tomatoes top melted brie cheese. Choose tomatoes that feel heavy, full of juice and that gives ever so slightly. Heirloom tomato varieties can come in so many beautiful colors and shapes, but only go for the ones with smooth, taught skin — not wrinkly.

How to Make Open-Faced Sandwiches with Tomatoes and Melted Brie

You can turn this into a full tomato sandwich, but we love leaving them open-faced. We line slices of brie on sliced bread then drizzle with a little olive oil. After some time under the broiler, the bread toasts and the brie melts into the bread.

Toasting the bread

While this happens, get the tomatoes ready. My best tip for tomatoes is to season them. In fact, I love adding a sprinkle of salt to the slices and leaving them for at least 5 minutes. The salt draws out excess water and makes them taste better.

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Recipe updated, originally posted August 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Open-Faced Brie and Tomato Sandwiches

  • PREP
  • COOK

Choose tomatoes that feel heavy, full of juice and that gives ever so slightly. Heirloom tomato varieties can come in so many beautiful colors and shapes, but only go for the ones with smooth, taught skin — not wrinkly.

Makes 2 to 4 servings

You Will Need

4 to 6 thick cut slices rustic bread

5 ounces Brie or Camembert cheese, cut into slices

1 pound tomatoes

Extra-virgin olive oil

Salt and fresh ground black pepper


    1Move an oven rack about 8 inches from the broiler. Turn broiler to high.

    2Remove the core and slice tomatoes. Season with salt.

    3Arrange bread slices on a baking sheet. Broil until light golden brown. Flip the bread then top with slices of the cheese and a drizzle of olive oil. Broil until the cheese melts.

    4Serve bread topped with tomato slices, a drizzle of olive oil and fresh ground pepper.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:  Adam and Joanne Gallagher
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4 comments… Leave a Review
  • Judy July 26, 2022, 12:32 pm

    Simple and delicious. Once I spread some chimichurri sauce on the bread, which added a kick. Another time I added some arugula for more peppery flavor and fresh crunch. So many minor variations can change this already fresh and delicious sandwich into something a bit different. Next time I will try pesto! Thank you!

  • Dan January 16, 2018, 11:48 am

    I have done this with Cambozola Cheese and ripe heirloom tomatoes. AWESOME. I didn’t use the olive oil tho. will try that next time. If you don’t know Cambozola, it’s a brie-style cheese with bits of Gorgonzola cheese scattered throughout. I buy it at a “membership warehouse” for about half the cost of the local grocery. Well worth the cost.

  • Elen Grey August 13, 2012, 7:51 pm

    I’m growing the heirloom golden Taxi tomato. It is delicious. Click and print. This looks simple and yum.

    • Joanne August 14, 2012, 12:25 pm

      oh, so fun!


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