Open-Face Tomato Sandwich
(6 sandwiches)
6 slices of firm bread
butter, softened
12 thin slices mozzarella
2 large firm ripe tomatoes
1/2 tsp oregano
1/8 tsp freshly ground pepper
1 tbsp butter, melted
salt to taste
1/4 cup grated Parmesan cheese
18 flat anchovy fillets
Spread one side of each bread slice with softened butter. Cover each with slices of mozzarella cheese.
Cut tomatoes into 6 slices 1/2-inch thick. Place 1 slice on each of the sandwiches.
Combine oregano, pepper and melted butter and brush over tomato slices. Sprinkle with salt and Parmesan cheese. Top each sandwich with 3 anchovy fillets.
Place sandwiches under broiler until cheese is melted and bubbly. Serve hot, garnished with parsley.