Name: Nyonyas Grandma Bread Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 loaf Italian-style country loaf or ciabatta; 3 tbs extra-virgin olive oil; 2 tbs unsalted butter, softened; 2 cups ripe tomatoes (Roma or vine-ripe); 0.25 cups red onion, finely sliced; 0.25 cups fresh basil leaves, torn; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 cups mayonnaise; 0.25 cups plain Greek yogurt; 1 clove garlic, minced (about 1 medium clove); 1 tsp lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey; 2 tbs grated Parmesan cheese; 0.25 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes; 1 tbs fresh parsley, chopped

Method

Bread and Base

Preheat

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Prepare loaf

Slice the loaf horizontally into two large halves (or into 1-inch thick slices for individual servings). Place cut side up on the prepared baking sheet.

Oil and butter

In a small bowl, combine 3 tbs extra-virgin olive oil with 2 tbs softened butter. Brush the mixture generously over the cut surfaces of the bread so it soaks into the nooks and crannies.

Toast: Bake the bread in the preheated oven for 8–10 minutes, then switch to broil for 1–2 minutes (watch carefully) until the surface is golden and slightly crisp. Remove and let cool slightly.

Tomatoes & Topping

Prepare tomatoes

Core and dice the tomatoes into roughly 1/2-inch pieces. If tomatoes are very juicy, gently drain excess liquid in a colander for 5 minutes to avoid soggy bread.

Combine toppings

In a medium bowl, toss the diced tomatoes with 1/4 cup finely sliced red onion, 1/4 cup torn basil leaves, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.

Creamy House Dressing

Make dressing

Whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 minced garlic clove, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp honey, 2 tbs grated Parmesan, 1/4 tsp salt, and 1/4 tsp black pepper until smooth and creamy. Taste and adjust acidity or sweetness by adding more lemon or honey as desired.

Adjust consistency

If the dressing is too thick to spread, thin with 1–2 tsp water or extra lemon juice until it reaches a spreadable consistency.

Assembly & Finish

Spread a generous layer (about 2–3 tbs per half-loaf, or to taste) of the creamy house dressing across the toasted cut surface of each bread half.

Spoon the tomato and onion mixture evenly over the dressed bread, pressing lightly so it adheres. If using slices, distribute topping across slices.

Optional finish: Sprinkle 1/4 tsp red pepper flakes and 1 tbs chopped fresh parsley over the top for color and a hint of heat.

Serve immediately while the bread is still slightly warm and crisp. If you need to hold briefly, cover loosely and serve within 30 minutes to avoid sogginess.