Vegan Toasted Garlicky Tomato Sandwich with Basil & a Grape Lemon Reduction on a plate

If you have never had a Vegan Toasted Garlicky Tomato Sandwich with Basil and a Grape Lemon Reduction before, you have been missing out. This is one of those recipes that seems deceptively simple, but the flavor combination makes this a gourmet all-time favorite. The trick to this beautiful sandwich is plenty of garlic, a generous dose of basil, and farm-fresh tomatoes. It is simply phenomenal! Add the grape lemon reduction, and it takes on a totally new life. The sandwich can stand on its own, so if you are short of time, skip the reduction. Frankly, this is what we do most of the time. But when we want to impress or it is a special occasion, we go to the extra step of making the reduction. It can be made ahead of time and stored in a glass jar in the fridge.

Tomato Sandwich Memories:

I have such good memories of tomato sandwiches as a child. My sister Kaija and I would help Mama in the garden. We would busily weed between the tomato plants, looking for those red tomatoes to appear in the summer. It was even tempting sometimes to pick them too quickly. But when the time finally arrived, we were more than ready. We would pick the most brightly colored red tomatoes and happily carry them in to make the best tomato sandwiches ever.  

These fond memories we made on those hot summer days, eating our way through a bunch of fresh tomato sandwiches, are something I hope everyone can experience.  

So today, I am sharing this vegan toasted garlicky tomato sandwich recipe with you! It is actually a little fancier than the ones I ate as a child, especially if you add the grape and lemon reduction, but just as delicious, if not more so.  

Click here to watch my video

I hope you enjoy this vegan toasted garlicky tomato sandwich recipe! Please leave me a comment and let me know what you think:)

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Vegan Toasted Garlicky Tomato Sandwich with Basil & a Grape Lemon Reduction

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  • Author: Chef Ani




  • 1/2 cup frozen red grape juice concentrate
  • 1/4 cup fresh lemon juice



  • 46 thin slices of bread (french)
  • 12 large tomatoes sliced thinly
  • 6 garlic cloves, minced
  • Sea salt
  • Oil for bread
  • 1/4 cup basil, minced


Grape Lemon Reduction:

In a small saucepan add the ingredients. Slowly bring to a boil. Let simmer (without lid) for about 12 minutes. Be careful not to burn. Set aside, let cool.



Preheat oven to 425F
Brush each side of sliced bread lightly with olive oil
Spread generously with minced garlic (only one side)
Cover with two thin slices of tomato.
Sprinkle with salt.
Bake for 15-20 minutes, until bread has a toasted edge
Sprinkle with generous amounts of minced basil and a few lines of the grape reduction. Serve immediately.