Begin by selecting two slices of your favorite hearty bakery bread, such as sourdough or whole grain. Toast them lightly in a toaster or on a griddle over medium heat for about 2-3 minutes until they’re golden and crunchy.

Once your bread is perfectly toasted, take the reduced-fat chive and onion cream cheese and spread it evenly across each slice.

Wash and dry your perfectly ripe garden-fresh tomatoes. Using a serrated knife, slice them into thick, juicy rounds, aiming for around ¼-inch thickness. Arrange the tomato slices over the cream cheese layer.

Lightly sprinkle fleur de sel finishing salt over the tomatoes to elevate the flavors. Optionally, add freshly chopped chives for color and flavor.

Once assembled, serve your Open-Faced Tomato Sandwich right away to savor its freshness.