Egg and Tomato Open-Faced Sandwiches

Meaty, salty kalamata olives and a dash of vinegar quickly make the red pepper sauce for these vegetarian sandwiches. Use slightly thicker slices of bread (about 1/2 ounce) to make a solid sandwich base. You can slice them yourself or ask them to slice them on the thicker side.
Preheat the grill to high heat.Place the bread on a baking sheet. Bake for 1 minute on each side or until lightly browned.Put the bell pepper, olives, vinegar, 1/8 teaspoon salt, and crushed red pepper in a mini food processor; process for 30 seconds.Heat the oil in a large nonstick skillet over medium-high heat. Break the eggs into a skillet; cook for 1 1/2 minutes. Cover and cook for 1 minute or until the whites are set. Remove from heat.Spread the hummus evenly over the bread slices; top with lettuce leaves, tomatoes, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Brush each sandwich with an egg. Spread the roasted red pepper mixture evenly over the eggs. Sprinkle with the remaining 1/4 teaspoon black pepper.