Description
This Tomato Mozzarella Sandwich is an easy and quick lunch with juicy tomatoes and creamy cheese tucked into toasted bread. It is simple enough for meal prep and healthy enough for brunch while still feeling like the best comfort food for a weeknight dinner party or potluck. Use fresh basil and a little garlic oil for bright flavor and easy ideas you can change with what you have.
Ingredients
- 8 slices Sourdough bread
- 4 medium Fresh tomatoes
- 12 ounces Fresh mozzarella
- 1 cup loosely packed Fresh basil leaves
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 small clove grated Garlic
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
Instructions
- Cut the tomatoes into thick uneven slices and let their juices show naturally on the board. Slice the mozzarella into soft rounds that are not perfectly equal and keep the bread nearby for layering.
- Stir olive oil with balsamic vinegar and grated garlic and salt and pepper until the mixture looks speckled and glossy. Tear some basil into the oil so the green pieces cling unevenly and the dressing looks fresh and loose.
- Brush the bread with the speckled oil and layer tomato slices over four pieces in loose overlapping rows. Add mozzarella and basil over the tomatoes and close each sandwich so the filling looks thick and slightly uneven at the edges.
- Place the sandwiches in the skillet and toast until the bread turns golden in uneven patches. Flip them once so the second side browns and the mozzarella softens into the tomato layers with a few creamy edges showing.
- Move one toasted sandwich to a white plate and cut it in half so the inside layers show clearly. Let the tomato juice and melted mozzarella look a little messy with basil tucked between the layers and golden crumbs around the cut edge.
Notes
Pro Tips:
- Pat very juicy tomato slices lightly before layering so the bread stays crisp while the center still tastes fresh.
- Use fresh mozzarella that is soft but not soaking wet because too much liquid can make the sandwich heavy.
- Toast over moderate heat so the bread browns slowly while the mozzarella has enough time to melt.
- Add basil after the first tomato layer so it stays visible and does not disappear under the cheese.
Storage: Store sliced tomatoes and mozzarella separately when possible so the bread does not soften too much before serving. If the sandwiches are already toasted and leftover then wrap each one loosely and refrigerate for up to 1 day. Reheat in a skillet until the bread feels crisp again and the mozzarella softens through the center. Avoid microwaving for too long because the bread can turn chewy and the tomatoes can release extra liquid.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Cuisine: American