Broiled Tomato-Pesto Sandwiches

Fresh basil gets blitzed with parmigiano-reggiano, extra-virgin olive oil, and a single clove of garlic, then loosened with a spoonful of plain yogurt for a lighter, tangier spin on classic pesto. The yogurt trick cuts the richness without dulling the herb punch, which means you can pile it on without the sandwich feeling heavy.

Toasted bagels (or English muffins, your call) give you craggy edges that catch the pesto and crisp up further under the broiler. Ripe summer tomatoes soften just enough to release their juice, and the parmesan on top browns into salty little freckles.

This is a 15-minute open-face sandwich that eats like brunch at a neighborhood cafe. Great for using up leftover basil before it wilts in the crisper drawer.

Kitchen Tips

• Watch the broiler like a hawk. Bagels go from golden to charcoal in seconds, so crack the oven door open and stay close.
• Use the ripest tomato you can find. Mealy winter tomatoes will water down the pesto and make the bread soggy.
• Pat tomato slices dry with a paper towel before topping the sandwich to keep everything from going limp.
• Leftover pesto keeps 3 days in a jar with a thin layer of olive oil on top to block air.

Variations

• Swap the bagel for sourdough or ciabatta for a crunchier base.
• Add fresh mozzarella under the tomato for a caprese-style melt.
• Stir in toasted pine nuts or walnuts to the pesto for extra texture.