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Fresh Basil Mozzarella and Tomato Sandwich

August 24, 2011 By lbaugustine 3 Comments

You can enjoy the last remnants of summer and make this warm sandwich for dinner during Labor Day weekend. It goes together quickly, can be doubled for a large group of people and is the perfect way to enjoy fresh fragrant basil, juicy ripe tomatoes and mozzarella cheese.

Fresh Basil Mozzarella and Tomato Sandwich
 
Print
Serves: 4-6
Ingredients
  • 1 loaf Ciabatta bread
  • ½ cup olive oil
  • 1 pound mozzarella cheese, cut into ½ inch wide slices
  • 2 medium size tomatoes, sliced thinly
  • 1 cup fresh basil leaves
Instructions
  1. With a long serrated knife, slice bread in half, widthwise, the entire length to make two pieces.
  2. Preheat broiler.
  3. Brush the outside of both halves of the bread cook under the broiler until lightly brown, about 2 minutes. Turn bread over; brush one bread half with olive oil and put a single layer of mozzarella slices on the other. Put both bread halves back under the broiler and heat until cheese is melted and the olive oil brushed side of the bread is light brown and toasted, about 2 to 3 minutes.
  4. Remove from broiler; put a layer of basil leaves over the melted mozzarella, then cover with the sliced tomatoes. Top with the toasted olive oil half of bread.
  5. Cut into 4-6 pieces.
3.2.2925

 

Filed Under: Recipes, Summer Tagged With: 45 minutes or less, sandwich, vegetarian

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Comments

  1. Geordie says

    August 29, 2011 at 8:10 pm

    Sounds wonderful as long as the bread isn’t too thick. Thanks Linda!

    Reply
  2. Juliet Romano says

    April 20, 2013 at 3:05 pm

    With the whole family home again, I just made this for our lunch….and thought about a special day spent at the beach when we first enjoyed this sandwich with the Augustines…. Today we added some arugula in addition to the basil – very tasty.

    Reply
    • lbaugustine says

      April 30, 2013 at 8:16 pm

      Love the addition of arugula! Glad you let me know.

      Reply

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