Open-Faced Summer Sandwiches

• 2 large tomatoes, cut into 1/2-inch-thick slices
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 (1- to 1 1/2-inch-thick) rustic bread slices*
• 1/4 cup olive oil
• 2 large sweet onions, cut into 1/2-inch-thick slices
• 1/2 cup mayonnaise
• 3 tablespoons pesto
• 1 cup sliced ripe olives
• 2 1/2 tablespoons chopped fresh mint (optional)

1. Sprinkle tomato slices evenly with salt and pepper; set aside.
2. Brush both sides of bread slices with olive oil.
3. Grill bread, without grill lid, over medium heat (300u0b0 to 350u0b0) 2 to 3 minutes on each side or until lightly browned.
4. Grill onion, covered with grill lid, over high heat (400u0b0 to 500u0b0) 8 to 10 minutes on each side or until tender and browned.
5. Stir together mayonnaise and pesto; spread evenly on 1 side of each bread slice. Top evenly with tomato and onion slices; sprinkle with olives. Sprinkle with mint, if desired.
6. * 4 (1-inch thick) French bread slices may be substituted.

tomatoes, salt, pepper, bread, olive oil, sweet onions, mayonnaise, pesto, olives, fresh mint

Taken from www.myrecipes.com/recipe/open-faced-summer-sandwiches (may not work)