Ready in 20 minutes or less, this fresh corn and tomato open-faced sandwich is a perfect summer meal. Quick and easy to prepare, it features a basil-white bean spread, a bright corn-and-tomato topping, and a drizzle of balsamic glaze. Dairy-free and vegan, with a gluten-free option.
This open-faced sandwich is a fast, flavorful way to celebrate summer produce. It combines charred, crusty bread with a creamy basil-packed white bean spread and a fresh, salsa-like topping of cherry tomatoes, sweet corn, and red onion. A final drizzle of balsamic glaze ties everything together and adds a sweet-acid finish that elevates the simple ingredients.
This recipe borrows elements from other favorite summer sandwiches and flatbreads — the creamy bean spread, bright herbs, and crisp, grilled bread — but brings them together into a single quick meal. It makes a great weeknight dinner, light lunch, or an easy option for casual entertaining.
How To Make A Tomato Corn Sandwich
The method is straightforward: quickly prepare the basil white bean spread in a food processor, toss the tomato-corn topping, and char thick-cut bread in a skillet or on a griddle. Assemble and finish with balsamic glaze. Here’s a clear breakdown so you can move smoothly through each step.
Recipe at a glance
Yield: 4 to 6 servings
Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes
Ingredients
For the white bean spread:
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 to 2 tablespoons water, or more if needed
- ¼ cup chopped fresh basil
- Salt and pepper, to taste
For the topping:
- 1 pint cherry tomatoes, halved
- 2 ears fresh corn, kernels removed
- ¼ cup minced red onion
- 1 tablespoon olive oil
- ¼ teaspoon salt
- Pinch of pepper
For serving:
- 6 to 8 slices (½ to ¾-inch thick) whole wheat or whole grain bread (swap gluten-free bread if needed)
- Olive oil, for brushing (or olive oil spray)
- Salt and pepper, for sprinkling
- Balsamic glaze, for drizzling
Instructions
To make the spread
- Add the beans, olive oil, and garlic to a food processor. Process until smooth, stopping to scrape down the sides as needed. If the mixture is too thick, add water 1 tablespoon at a time until it reaches a creamy consistency.
- Add the chopped basil and pulse a few times until evenly combined. Season with salt and pepper to taste. Set aside.
To make the topping
- Combine the halved cherry tomatoes, corn kernels, minced red onion, olive oil, salt, and pepper in a medium bowl. Toss gently to combine and let sit while you prepare the bread to allow flavors to meld.
To assemble and serve
- Heat a large nonstick skillet or griddle over medium to medium-high heat.
- Lightly brush both sides of the bread slices with olive oil and sprinkle with a little salt and pepper.
- When the skillet is hot, add the bread and cook until browned and crisp on each side, flipping once. Watch carefully—the bread chars quickly.
- Place a slice of grilled bread on a plate, spread a generous layer of the white bean mixture, top with a hearty spoonful of the tomato-corn mixture, and finish with a drizzle of balsamic glaze. Serve immediately.
Notes
To keep the sandwich gluten-free, use your preferred gluten-free bread. If you prefer, you can toast the bread instead of skillet-charring it; the skillet technique adds a nice smoky, caramelized edge. The white bean spread keeps well in the refrigerator for a day or two and makes a great base for other open-faced combinations.
Additional sandwich ideas
- Grilled Greek salad pita sandwiches
- Hummus, veggie, and pesto sandwich
- Arugula, prosciutto, and goat cheese open-faced sandwich
- Chicken, bacon, and mango chutney sandwich
- Crockpot pineapple chicken sandwiches
Nutrition (approximate, per serving)
Calories: 249 | Total Fat: 8g | Saturated Fat: 1g | Carbohydrates: 36g | Fiber: 5g | Protein: 9g | Sodium: 391mg
Nutrition information is an estimate and should be used for informational purposes only.