Ready in 20 minutes or less, this fresh corn and tomato open-faced sandwich is an ideal summer meal. Quick and simple 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 an easy gluten-free option.

Yes, more corn and tomatoes—but when they’re peak-season fresh, it’s hard to stop. This open-faced sandwich is a personal favorite for weeknights: it comes together fast and tastes like summer on a plate.

Why it works: thick-cut bread gets a quick char in a skillet for depth of flavor, a creamy white bean spread provides a herbaceous base, and a fresh salsa-like topping of tomatoes, corn and red onion adds texture and brightness. Finish with a balsamic glaze for a sweet-tangy lift.

How to Make the Tomato and Corn Open-Faced Sandwich

Here’s a straightforward overview of the steps and what makes each element shine.

• Toast or char thick slices of bread in a hot skillet with a little olive oil until golden and crisp.
• Blend cannellini beans with olive oil, garlic and fresh basil to create a smooth, savory spread—thin with a splash of water if needed.
• Toss halved cherry tomatoes, fresh corn kernels, minced red onion, olive oil, salt and pepper to make a bright, juicy topping.
• Assemble by spreading the white bean mixture on the warm bread, piling on the tomato-corn mixture, and finishing with a drizzle of balsamic glaze.

Additional Sandwich Recipes You Might Enjoy:

• 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

Did you make this recipe? Rate and review it below—I’d love your feedback.

Fresh Corn and Tomato Open-Faced Sandwich

Yield:
4 to 6 servings

Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Ready in 20 minutes or less, this fresh corn and tomato open-faced sandwich is perfect for summer. It combines a creamy white bean spread with a vibrant corn and tomato topping and a splash of balsamic glaze. Dairy-free, vegan, and adaptable for gluten-free diets.

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, as 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* (or gluten-free bread)
• Olive oil, for brushing
• Salt and pepper, for sprinkling
• Balsamic glaze, for drizzling

Instructions

To make the spread:

1. Add the beans, olive oil and garlic to a food processor and process until smooth. If the mixture is too thick, add water 1 tablespoon at a time until smooth.
2. Add the basil and pulse until combined. Season with salt and pepper to taste. Set aside.

To make the topping:

1. Combine the tomatoes, corn, red onion, olive oil, salt and pepper in a medium bowl. Toss gently to combine and set aside to let the flavors meld.

To serve:

1. Heat a large nonstick skillet or griddle over medium to medium-high heat.
2. Brush both sides of the bread slices with olive oil and sprinkle lightly with salt and pepper.
3. Place the bread in the hot skillet and cook, flipping once, until browned and crisp. Watch carefully—they char quickly.
4. Spread a generous layer of the white bean mixture on each slice, top with the tomato-corn mixture, and finish with a drizzle of balsamic glaze. Serve immediately.

Notes

*For a gluten-free version, use your preferred gluten-free bread. You can also toast the bread instead of pan-searing it, though the skillet method adds extra flavor from the char and olive oil.

Nutrition Information:

Yield: 6
Serving Size: 1

Amount Per Serving:
Calories: 249Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 391mgCarbohydrates: 36gFiber: 5gSugar: 5gProtein: 9g

Nutrition data shown is an estimate and provided for informational purposes only.