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Calabacitas Tomato Sandwich

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  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
  • Category: Main Course or Side Dish
  • Cuisine: Mexican/American


Calabacitas tomato sandwich is perfect summer food, especially if you have tomatoes in the garden!


Units Scale

2 T olive oil
1 c chopped onion
3 minced garlic cloves
4 c fresh corn OFF the cob
4 c sliced and quartered zucchini
1 chopped jalapeno (I left the seeds in!)
2 c buttermilk
1 4 oz can drained green chilies or Hatch chilies
1 t oregano
1 t salt
Fresh black pepper to taste

Salsa Cream Cheese Filling
8 oz cream cheese softened
1 t garlic powder
1 t oregano
1/2 c grated cheddar
1 T salsa

34 large heirloom tomatoes, sliced into 12 thick slices
Sprinkle of oregano, salt and pepper
2 T Parmesan cheese, grated


Heat 2 T olive oil in a large skillet over medium high heat. Ad onions an garlic and cook until translucent. Turn heat own to medium. Add corn, zucchini and jalapeno and cook about 5 minutes or until veggies have softened. Add buttermilk and simmer mixture on low about 15 minutes. (Vegetables should still have a bit of bite to them.) Stir in green chilies, oregano and salt to season.

Preheat oven to 350. While mixture is cooking, prepare filling. Stir softened cream cheese with seasonings and cheese. Stir in salsa to thin out mixture so that it is easily dolloped on tomatoes.

Slice tomatoes into 12 thick slices. Place 6 slices into an oiled dish. Top each slice with a heaping tablespoon of filling. Then top with a large spoonful of calabacitas, drained if necessary. Top with a slice of tomato. Sprinkle with some grated parmesan, oregano and salt and pepper. Bake for about 15 minutes. The tomatoes will be softened and the cream cheese filling should be warmed and oozing goodness.