Open-Faced Summer Sandwiches

Ingredients

• 0.5 cup mayonnaise 
• 0.3 cup olive oil 
• 1 cup olives ripe sliced
• 0.5 teaspoon pepper 
• 3 tablespoons pesto 
• 4 slices rustic bread 1- to 1 1/2-inch-thick
• 1 teaspoon salt 
• 2 large onions sweet cut into 1/2-inch-thick slices
• 2 large tomatoes cut into 1/2-inch-thick slices

Equipment

• grill

Directions

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 (300 to 35
4. to 3 minutes on each side or until lightly browned.
5. Grill onion, covered with grill lid, over high heat (400 to 50
6. to 10 minutes on each side or until tender and browned.
7. Stir together mayonnaise and pesto; spread evenly on 1 side of each bread slice. Top evenly with tomato and onion slices; sprinkle with olives.
8. Sprinkle with mint, if desired.
9. * 4 (1-inch thick) French bread slices may be substituted.